This recipe is from Bob’s Red Mill. I bought a small bag of cornmeal because I wanted to try making cornbread and how convenient that there’s an easy recipe for it at the back of the label along with muffin and pancake recipe which I’m planning to try, too.
Cornmeal is not a staple in Filipino cooking so I don’t really know anything about it except for corn tortillas. I got the medium grind cornmeal, I’m not sure if this is going to work for tortillas, I’ll try and share the outcome here.
Back to the cornbread recipe, it came out alright, despite lacking an egg which I replaced with some chia seeds. This golden cornbread barely has sugar in it so it’s perfect for chillis or stews.
If you’re looking for a soft, sweet, cake-like texture for a cornbread, this is not it. Although I think if you try making it with the finely ground cornmeal and not use whole wheat flour, the texture and mouth-feel of the the cornbread will be more to your liking.
I happen to have some canned chili con carne with beans in my pantry (I was quite surprised that it was delicious) courtesy of my mom, I heated it up and paired it with this freshly baked cornbread…mmmm! Okay, not really.
We decided the chili is better eaten with rice, and ate the cornbread as snack (and for breakfast the next day) with some butter and honey…now, that’s more like it! 🙂
Making this cornbread, btw is SUPER EASY!! Promise.
Mix dry ingredients..
Add in the wet ingredients.. pour in a greased pan and bake.
- 1 cup Stone Ground Cornmeal regular / fine or coarse grind
- 1 cup Stone Ground Whole Wheat Pastry Flour
- ½ teaspoon Salt
- 1 tablespoon Baking Powder
- 1 tablespoon Sugar optional
- 1 Egg
- 1 cup Fresh Milk
- ¼ cup Butter softened / or margarine
- Preheat oven to 425 F.
- Grease an 8-inch square pan, set aside.
- Combine dry ingredients in a bowl.
- Add egg, milk and butter.
- Beat until smooth, about a minute. DO NOT OVERBEAT.
- Pour in a greased pan and bake for 20-25 minutes.
- Serve warm with butter.