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Home » Food » By Country or Region » North America » America » Darn Good Cornbread

Darn Good Cornbread

September 21, 2014 by Kimberly Killebrew · 3 Comments

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Cornbread-1-sm

A tender and moist crumb with lots of flavor.  Make it.

What kind of memories does cornbread conjure up for you?  I didn’t grow up in the U.S. but there’s still something, somehow, sentimental about it. Cornbread is nostalgic.  It evokes images of a rustic country kitchen, grandma ringing the dinner bell, and gathering around the family table to enjoy a comforting home-cooked meal.  I like that about cornbread.

This is my go-to recipe for cornbread whenever that ol’ cornbread craving comes a-callin’.  You can make it in muffin or sheet form, I make it both ways.  I love the addition of coconut oil.  Don’t worry, the outcome won’t be tropical tasting cornbread.  Instead, it has that has that nice rustic, earthy flavor we all love and associate with cornbread with just the right tough of freshness.

As an alternative, if you’d like to try an even healthier version of cornbread, don’t forget to check out my Quinoa Cornbread that I developed a while ago per a reader’s request.  You’ll be amazed!

Quinoa-Cornbread-16_edited

But if you you’re just looking for a simple, darn good cornbread recipe, this is it!

 

5.0 from 1 reviews
Darn Good Cornbread
 
Print
Prep time
5 mins
Cook time
35 mins
Total time
40 mins
 
: Kimberly Killebrew, www.daringgourmet.com
Serves: 9x13 in or 18 muffins
Ingredients
  • 1½ cups cornmeal
  • 2½ cups milk
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ⅔ cup white sugar
  • 2 eggs
  • ½ cup coconut oil, melted or combination of coconut and olive oil
Instructions
  1. Preheat oven to 400 degrees F. In a bowl, combine the cornmeal and milk and let it stand for a few minutes. Grease a 9×13 inch baking pan OR prepare a muffin pan.
  2. In a large bowl, combine the flour, baking powder, salt and sugar. Add the flour mixture to the cornmeal mixture. Add the eggs and oil and mix until smooth. Pour the batter into the greased pan or muffin tins.
  3. Bake for 30 to 35 minutes if using the 9×13 pan (or until a knife inserted into the center comes out clean), and for 13-15 minutes if making muffins.
3.2.2708

 

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3 Comments →

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3 Responses

  1. Jesse Bignell says

    April 29, 2021 at 11:47 am

    Wow. My family is finding it challenging not to eat the whole thing in one sitting.

    Reply
  2. court petrie says

    October 7, 2020 at 4:49 pm

    Great recipe. My wife and I have made this quite a few times already and we have never been disappointed. We add a cup or so of fresh corn cut from the cob and around a tablespoon of anise seeds. Keep those recipes coming.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 15, 2020 at 11:12 pm

      Fantastic, court petrie, thank you so much!

      Reply

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