Total Time
27mins
Prep 7 mins
Cook 20 mins

This recipe comes from the "Wild Wild West Cookbook" I was given by my wonderful friend Tammie in the Bi-Annual Cookbook Swap 2009. Ive adapted it slightly, but will list my changes as options as it would be great otherwise also. This makes for a grainy, only slightly sweet, but super tasty bread, which can be enjoyed either with a savoury meal oron its own spread with butter and jam/honey. This is a very versatile recipe, which can be changed easily to suit the meal youre making. Please feel free to play with it. I could think of adding some vanilla or cinnamon to the batter for a more cakey version or using some chili powder and other spices for a hearty one.

Ingredients Nutrition

  • 1 cup cornmeal (I used half polenta half cornmeal)
  • 1 cup unbleached flour (can use whole grain also)
  • 14 cup oil
  • 1 cup skim milk
  • 2 egg whites (I used 1 whole egg)
  • 1 tablespoon sugar (thats plenty for me, but if desired use up to 4 tbs)
  • 3 teaspoons baking powder
  • 12 cup corn kernel (fresh or canned or thawed) (optional)

Directions

  1. Combine flour, cornmeal, baking powder (spices if using, see description) and sugar in a big bowl.
  2. In a second bowl beat together egg whites (or egg), milk and oil. Stir into dry ingredients until just combined.
  3. Stir in corn kernels if using and fill into prepared tin (either a 8 inch pie plate or muffin tins).
  4. Bake at 400°F for about 20 minutes (until tester comes out clean).
  5. Enjoy!
Most Helpful

Maybe I screwed these up because they turned out kinda dry and bland for me.

Concoctionista March 24, 2010

We found this cornbread ok, but missed a bit of salt in them (perhaps 1/4 tsp) and found them a bit on the dry side. I made without using corn kernels I think that might make a difference in terms of the texture. I used 1 whole egg and all cornmeal. Made for Gimme 5.

Deantini November 09, 2009

Big hit! Made this for a pot luck at work and came home with an empty plate and not a crumb for me. So came home and made a second pan for DH and myself as I did not get to try any at the pot luck. Batch one was made as written using whole wheat flour and the 2 tablespoon option on the sugar. Batch two which is the one DH and tried was made with whole wheat flour and substituting a quarter cup applesauce for the quarter cup oil. We loved the texture and light sweetness of theses. Very yummy. Thanks so much for the post.

Debbwl August 05, 2009