Kato's Cornbread

"This is a wonderful...easy bread...and you can add to it easily...try adding crisp fried bacon, pepperoni, cheddar cheese or hot peppers...(do so in moderation) What makes this bread special...(you soak the cornmeal in the milk for 15 min. without stirring...to get rid of the grittiness)...makes a lovely mellow bread"
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Bonnie G 2 photo by Bonnie G 2
photo by twissis photo by twissis
photo by Lalaloula photo by Lalaloula
photo by PaulaG photo by PaulaG
Ready In:
45mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Preheat oven to 400 degrees.
  • Mix cornmeal and milk together and let sit at room temperature for 10- 15 min, to get rid of grittiness.
  • Sift together: flour, sugar, baking powder and salt.
  • Add to cornmeal mixture after sitting time has elapsed.
  • Beat 1 egg and add to cornmeal mixture.
  • Last pour oil or melted shortening into cornmeal mixture.
  • Grease pan lightly and bake at 400 degrees for 25 minute.

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Reviews

  1. twissis
    Made for the FF&F FYC Tag Game & I admit I tinkered w/your recipe by design. I cannot buy cornmeal here in Iceland, so I use cornflour instead & was able to skip the soaking step. I used slightly less sugar (1/4 cup) because I served your recipe with http://www.justapinch.com/recipes/sauce-spread/spread/bacon-maple-butter.html?p=1 by Cookgirl. I didn't use any optional adds, but there was bacon in CG's recipe. My Final Confession: I like your cornbread better than my own which was a collaboration between my sister & me. It was served w/baked fish & broccoli salad, but I would've been content to pig-out on the cornbread by itself. Loved this recipe, BK. Thx for sharing it w/us. :-)
     
  2. pammyowl
    Yum! I made it in my 10" cast iron skillet preheated and greased. I added a handful of cheese and two crumbled slices of bacon, and served with Beer Cheese soup. A delicious dinner, Thanks, BK!
     
  3. breezermom
    Great cornbread! The only thing I did different was to pour the oil into my cast iron cornbread skillet instead of adding it to the mix. Then placed the skillet in the oven while it was preheating. That way I got a nice crisp bottom with no sticking, and also seasoned my skillet in one step! This cornbread was sweeter than what I am used to, but it was delicious! Thanks for posting. Made for Southern/Cajun Tag.
     
  4. TasteTester
    This recipe was included in Book#228608. November 5, 2008 -- This is an absolutely superb cornbread. Your technique of mixing the cornmeal and milk together for a few minutes before continuing the recipe makes cornbread that has a nice texture without all the grittiness. I used an 8x8 pan and added 1/2 cup cheddar cheese. This recipe makes a really moist cornbread, not dry like so many can be. This is now the only recipe for cornbread I'll use. Thanks, Baby Kato.
     
  5. Saturn
    This is my new PERMANENT cornbread recipe. I added four slices of bacon and found it to be not enough. Next time I will add eight. I also added some paprika and some cayenne. The texture was so great in this. It is light and fluffy but not dry. Wonderful!
     
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Tweaks

  1. Rachel-Snachel
    Fantastic cornbread! The texture just seems to melt in your mouth, even as I cut the calories. Instead of the regualr milk, I used 1 cup unsweetened almond milk and 1/4 cup water. I substituted 3/4 cup whole wheat and 1/4 cup protein powder for the regular flour. I also used Splenda, egg substitute, and melted Smart Balance for half of the oil. Even with these substitutions, it came out lovely.
     

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