Tag Archives: cornbread

Sweet Cornbread

1 Mar

It’s been almost a year since my last post… I guess you could say I got lazy… I’ve still been a baking/cooking machine, but I just haven’t posted anything on ChowVida. Sad.  Needless to say – I missed it.  So I’m welcoming myself back :)  I will try to be better about keeping up with my postings, but to start… a year off blogging means a year of backlogged recipes I need to post!! Ahhh!!! I definitely didn’t keep track of them all, but I will start by posting the winners that stick out in my mind…. and will kick off with a delicious (yet slightly altered) staple – CORNBREAD! yum yum yum.

How can you not like cornbread? Whether it’s slightly savory with a hearty veggie chili, or on the sweeter side slathered with honey… it’s just mouthwatering.  These fluffy muffins have fresh sweet white corn in them, which really makes them stand out. I also decided to add a little more cornmeal than usual, because I prefer my cornbread to have that very soft grittyness of the cornmeal, rather than tasting like it’s just flour based.  I always use grapeseed oil instead of vegetable oil because it has a mild flavor, but is much healthier than the latter… and high in omegas! The best part? these muffins are SUPER easy to make… throw all the ingredients in just one bowl??  yes please!!!  Also, you could easily make them in bread form, rather than muffin, or reduce the sugar and add some chives or dill to make them more savory.  Yum.


(yields ~12 muffins, or one 9″ cake pan)

  • 3/4 cup white whole wheat flour
  • 1-1/4 cup yellow cornmeal (medium grind)
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 egg
  • 1 cup milk (I used soy milk)
  • 1/3 cup grapeseed oil
  • 1 ear of fresh white corn


  1. Preheat oven to 400 degrees F. Spray or lightly grease a 9 inch cake pan or muffin tin.
  2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and grapeseed oil until well combined. Shave kernels off the raw ear of white corn with a sharp knife and gently but thoroughly mix into the batter (no need to cook the corn!).  Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, (less if making muffins, 10-15 mins) or until a toothpick inserted into the center of the loaf comes out clean. It won’t brown much at all on top, so keep an eye on them and make sure you take them out before they start to brown too much.  Let cool, and enjoy!