Golden Sweet Cornbread

Slightly adapted version of the recipe at

Eureka!  I’ve finally found the cornbread recipe with just the taste and texture I want.

The next day, it is excellent split, toasted and buttered.  (3/1/17:  I just realized that served this way, it really reminds me of the corn muffins [more like muffin tops, actually] that my mom used to get at Rancho Bakery every once in awhile, which I really liked.  Back in the ’70s.)

Preheat oven to 400 degrees.  Spray a 9″ round or square cake pan.

In a large bowl combine

1 cup whole wheat pastry flour
1 cup fine yellow corn meal (regular supermarket stuff, not the fancy medium or coarse grind)
2/3 cup granulated sugar
1 teaspoon salt
3-1/2 teaspoons baking powder

In a 4-cup measure, combine

1 cup milk
1/3 cup canola oil
1 egg

Add wet ingredients to dry.  Stir just until combined – do not overmix.  Pour batter into prepared pan.  Bake 20-25 minutes.  Cool a bit, and serve warm with butter.


Published in: on December 6, 2009 at 2:09 am  Leave a Comment  

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