Old Fashioned Corn Bread

Cornbread is the perfect transition into the cold season. Sweet, sunny and bright, reminding us of summer days. At the same time, cornbread is cozy and comforting to go along with a steamy bowl of chili or soup. Everyone must have a great cornbread recipe. As I experimented with a recipe I found many years ago in a book called, In a Shaker’s Kitchen, I decided it was absolutely necessary to use freshly milled corn. No other version was nearly as good. If you do not (yet) own a grain mill, try grinding up whole dried corn kernels in a high-speed blender or coffee mill instead. Do not use the corn kernels that are used for popcorn, it’s not the same thing. Popcorn kernels and sweet corn kernels are both from the same family of corn, just different varieties.

Old Fashioned Corn Bread

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Cornbread is a quick and yummy addition to a holiday table or to your favorite bowl of chili or soup. This recipe was adapted from In A Shaker Kitchen by Norma MacMillan.

Author: Welcome2OurTable.com

Recipe type: Bread

Cuisine: American

Serves: 12" pan

Ingredients

• 1 Cup Flour (See notes for Whole-grain and Gluten-free alternatives)
• 1 Cup cornmeal
• 1 Tablespoon Baking Powder
• 1½ teaspoons salt
• 4 Tablespoons sugar
• 2 Eggs
• ¾ cup milk
• 4 ounces butter
• 1 Cup corn (fresh, canned or frozen)

Instructions

1. Preheat the oven to 400.
2. In a large bowl, combine all the dry ingredients: flour, cornmeal, baking powder, salt, and sugar.
3. Add eggs and milk and mix to combine.
4. Melt the butter in an ovenproof pan or skillet (cast-iron is great) in your oven. Swirl the melted butter around the pan to evenly coat the bottom and sides.
5. Add the remaining butter into the cornmeal mixture. Stir in the corn.
6. Immediately pour the batter into the prepared pan and bake 20-30 minutes or until golden and springs back when touched in the center.

Notes

For whole-grain: use 4 ounces (1 cup) soft white wheat. If you're purchasing already milled flour, look for a label that reads, white whole wheat.
For Gluten-free: Be sure to use gluten-free cornmeal, replace the 1 cup flour with 2 ounces rice flour and 2 ounces oat flour and add ¼ teaspoon guar gum.

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Photo Step-By-Step

Preheat the oven to 400.
In a large bowl, combine all the dry ingredients: flour, cornmeal, baking powder, salt, and sugar.
Melt the butter in an ovenproof pan or skillet (cast-iron is great) in your oven.

Add eggs and milk and mix to combine.

Swirl the melted butter around the pan to evenly coat the bottom and sides.
Add the remaining butter into the cornmeal mixture. Stir in the corn.

Immediately pour the batter into the prepared pan and bake 20-30 minutes or until golden and springs back when touched in the center.