Basic Cornbread Recipe

The basic cornbread recipe hasn't changed and doesn't need to. If you can mix and bake properly it delivers every time.
By Anne Vassal
December 1993/January 1994
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Can't argue with a classic. That's what what you'll get with our basic cornbread recipe.

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Call it quaint, call it old fashioned, there’s a reason cornbread has been around this long: it’s good! Good by itself, good with stew, good with almost any simple, hearty meal. What you’re getting here is the basic cornbread recipe. Even if you discover a love of baking that leads you to more elaborate goods, this will always serve you well.

2 eggs
1/4 cup oil (I use canola)
1/4 cup maple syrup
1/2 cup low-fat buttermilk
1/3 cup skim milk
1 cup plus 1 tablespoon stone-ground yellow cornmeal
1/2 cup sifted whole wheat flour
1 tablespoon baking powder
pinch salt
2 tablespoons sunflower or sesame seeds for topping, toasted (optional)

Preheat oven to 400°F. Mix all wet ingredients together well. Mix in dry ingredients (except seeds) lightly. Pour into a greased-bottom 8" or 9" round cake pan. Top with seeds or leave plain. Bake 25 to 50 minutes until light brown and an inserted toothpick comes out clean. Slice into wedges and serve warm or cold.

If you liked this, try my other Quick Bread recipes.

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