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.
- 1 cup cornmeal (I used half polenta half cornmeal)
- 1 cup unbleached flour (can use whole grain also)
- 1⁄4 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
- 1⁄2 cup corn kernel (fresh or canned or thawed) (optional)
- Combine flour, cornmeal, baking powder (spices if using, see description) and sugar in a big bowl.
- In a second bowl beat together egg whites (or egg), milk and oil. Stir into dry ingredients until just combined.
- Stir in corn kernels if using and fill into prepared tin (either a 8 inch pie plate or muffin tins).
- Bake at 400°F for about 20 minutes (until tester comes out clean).
Maybe I screwed these up because they turned out kinda dry and bland for me.
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.
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.