Whether you too have a cornbread lover in your house, enjoy eating it as a comfort food alongside chili or want to stop buying it and make a cleaner cornbread at home, I got you covered 🙂
After picking up a bag of Bob’s Red Mill organic cornmeal, I decided to do something I rarely do – make the recipe of the back of the bag and let me tell you, it was great! Delicious and easy, although definitely not as buttery as store-bought, ha!
Can’t wait to make this again and next time, I will plan to make as muffins* 🙂
Cornbread Recipe – recipe courtesy of Bob’s Red Mill
Ingredients
- 1 cup organic medium grind cornmeal
- 1 1/3 cup buttermilk
- 1 cup unbleached all-purpose flour
- 1/4 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup melted butter, cooled
Directions
- Combine cornmeal and buttermilk in a large bowl and let sit for 10 minutes.
- Meanwhile, preheat oven to 375° and spray an 8×8″ baking pan (or line with parchment paper).
- Mix together flour, sugar, baking powder, baking soda and salt. Add to the cornmeal mixture, along with the eggs and melted butter, and mix until thoroughly combined.
- Transfer to the prepared pan and bake for 25-30 minutes, until golden and a toothpick comes out clean.
- Let cool slightly before serving and enjoy with butter 🙂
*For muffins, line a standard 12-serving muffin tin with paper liners and bake for 15 minutes (or 20 minutes for six large muffins).
Living Cleaner, Easier & Safer 