Prep 15 mins
Cook 30 mins
This is the best cornbread I have ever had. Ever. No exceptions. As written, the recipe makes two pans...so you might want to halve it if you have a smaller family.
- 1⁄2 cup canola oil
- 1⁄4 cup sucanat or 1⁄4 cup brown sugar
- 4 eggs
- 1 cup sour cream
- 1 cup low-fat milk or 1 cup nonfat milk
- 1 2⁄3 cups whole wheat pastry flour
- 1 2⁄3 cups yellow cornmeal
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- Whisk together oil and sugar until well blended.
- Add eggs, 2 at a time, and beat well after each addition.
- Whisk in sour cream and milk.
- Add dry ingredients and beat just until blended.
- Let batter rest for 15 minutes.
- Spoon into 2 sprayed 9-inch pans (either round or square) and bake at 425 for 15-17 minutes.
- Let cool a few minutes, then turn onto a rack and slice, and serve hot with butter and honey!
Super moist and not really gritty. The pastry flour and oil gave it a cake-like texture, and very light. Even my husband, who isn't a cornbread fan, has eaten multiple slices. I didn't have the whole wheat party flour, so I used regular pastry flour. Awesome recipe!
Excellent! I'm usually not a fan of cornbread, but I think I finally found the recipe that changed my mind. This cornbread is not "gritty", almost has a cake texture to it. My children do not normally eat cornbread, but they were asking for seconds on this one!
This is very good! My gold standard is Marie Calender's cornbread, which I've never been able to duplicate. This is the best one I"ve made at home. The only changes I would make are a smidgen more salt, a little more sugar and to bake it in one pan so that it is thicker. Very good and worth making!