Cornbread

"From www.foodandhealth.com Per Cookgirl's recommendation, I'd like to say that although the recipe states "mix well" in step 4, be very careful about not overmixing the batter. A lighter hand works wonders here."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Lalaloula photo by Lalaloula
photo by COOKGIRl photo by COOKGIRl
photo by Annacia photo by Annacia
Ready In:
40mins
Ingredients:
7
Serves:
12
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ingredients

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directions

  • Preheat oven to 375 degrees Fahrenheit.
  • Lightly oil an 8"x8" baking dish.
  • Combine dry ingredients in a medium bowl.
  • Add wet ingredients and mix well.
  • Pour batter into pan, baking for about 30 minutes until done. Let cool, and cut into 12 squares. Serve warm. Cover and refrigerate unused portions.

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Reviews

  1. I also used 1 tablespoon agave in place of sugar and cut down the oil to 2 tablespoons like Smellyvegetarian did. I used unsweetened almond milk instead of skim milk. One batch made 12 muffins and they were absolutely delicious! This recipe is a real keeper. Thank you Stingo so much for posting such a delicious and healthy recipe!
     
  2. I used 1 tablespoon agave in place of the sugar. Baked in a hot oiled cast iron pan. This was not too sweet but the sweetness came through in the cornmeal. This recipe has lots of play! You can add frozen or canned corn, spicy chile's for heat or cheese for more richness and creaminess. Good eats here!
     
  3. I made this almost as directed for 3/10 Veggie swap & it came out perfect. I cooked it in a cast iron skillet. Thanks for a great cornbread, Stingo!
     
  4. Oh yum! This cornbread really is tasty! It is just slightly sweet, just how I like it and has this wonderful crunchy crust combined with a rather firm, but soft center. I used oat milk in this, cause thats what I had on hand and it worked out nicely. Like Annacia and smelly I too used less oil and the bread still was moist and yummy. I baked it in muffin tins, as I was looking for small individual servings. That worked out nicely. THANKS SO MUCH for sharing this great, easy, healthy and mmmm good recipe with us, stingo! Ill certainly make it again. Made and reviewed for Veggie Swap #20 March 2010.
     
  5. Even though I replaced half of the white flour with whole wheat, this cornbread turned out moist and flavorful. I baked the bread in an 8-inch cast iron skillet which was pre-heated then greased. Step #4 states to "mix well" but I find that cornbread batter does best with a quick stir just until the ingredients are combined. Each slice was served with butter and a drizzle of agave nectar. Thanks for posting-it's a great find! Reviewed for Veg Swap #19-2010.
     
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Tweaks

  1. I also used 1 tablespoon agave in place of sugar and cut down the oil to 2 tablespoons like Smellyvegetarian did. I used unsweetened almond milk instead of skim milk. One batch made 12 muffins and they were absolutely delicious! This recipe is a real keeper. Thank you Stingo so much for posting such a delicious and healthy recipe!
     
  2. Even though I replaced half of the white flour with whole wheat, this cornbread turned out moist and flavorful. I baked the bread in an 8-inch cast iron skillet which was pre-heated then greased. Step #4 states to "mix well" but I find that cornbread batter does best with a quick stir just until the ingredients are combined. Each slice was served with butter and a drizzle of agave nectar. Thanks for posting-it's a great find! Reviewed for Veg Swap #19-2010.
     

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