This version of the classic recipe calls for olive oil instead of butter It also has less sugar and salt than the typical recipe. In order to increase the fiber content, I make it with 100% stone ground yellow cornmeal (I especially like Bob’s Red Mills organic medium grind) and a mixture of whole wheat pastry flour and bread flour rather than plain white flour as is customary. The result is absolutely delicious, prefect with a hearty bean chili! (Vegetarian Chili, Turkey Bean Chili). If you are so lucky to have some leftover on a lazy Sunday morning, you can spread a little honey on a slice and enjoy it along with a cup of strong coffee….ohhhhh my goodness so yummy! I also have a vegan version, if you prefer: Vegan Corn Bread.
Corn Bread
Author: Catherine Katz
Serves: 1 loaf
Ingredients
- Dry Ingredients:
- 1 ½ cup stone ground yellow cornmeal (medium grind)
- ½ cup whole wheat pastry flour
- ½ cup bread flour (unbleached)
- ¼ cup sugar
- 1 Tbsp baking powder
- ¾ tsp salt
- "Wet" Ingredients:
- 1 ½ cup skim milk
- ¾ cup extra virgin olive oil
- 2 cage-free eggs
Instructions
- Preheat oven to 350 F.
- Grease and flour a loaf pan.
- Combine all dry ingredients in a large bowl and set aside.
- Mix all the wet ingredients in the bowl of an electric mixer and beat well.
- Add the dry ingredient mixture to the bowl and beat again.
- Pour batter into prepared loaf pan.
- Bake in preheated oven until golden and toothpick comes out clean in the center (about 35-40 minutes).
Diana Svahn says
March 15, 2017 at 10:29 amCan you substitute gluten free flour in this recipie?? Many thanks
Catherine Katz says
November 23, 2014 at 3:43 pmHi Pam and welcome to Cuisinicity! Interesting question (I love it!). I don’t think this corn bread will work as a layer cake, only because I think it’s too much of a bread. What I do think might be fun to try are my Blueberry Corn Muffins (without the blueberries of course). Another possibility is my recipe for my orange polenta petits-fours. It’s hard to tell for sure, but it’s a place to start! let me know how that works for you–I always love to hear!
Pam says
November 23, 2014 at 4:02 pmBoth sound wonderful! Will experiment & let you know. Do you perhaps have a suggestion for a Lemon Curd recipe?
Lynette Hem-lee says
January 11, 2015 at 7:55 pmI just made this cornbread and it is absolutely delicious…I am a great fan of your, I try almost all your recipes, thank you for sharing!!
Catherine Katz says
January 12, 2015 at 7:09 amYES!!! Lynette, I am thrilled to hear that and you are so very welcome!
Pam says
November 23, 2014 at 3:19 pmHi there Catherine! I am new to your blog and love your recipe ideas! I have a question for you. I am wondering how this recipe might work as a dessert for a single layer cake? I once had a fantastic dessert that was a single layer Polenta Cake which was served with a Lemon Curd. It was – and is – my favorite dessert. Lovely to look at and delicious! Your thoughts on how your recipe might work for this before I give it a try? Thank-you in advance for any suggestions you might be able to offer!
Greg says
November 11, 2014 at 9:45 pmI used the wrong cornmeal- that’s it! Will update when I make again which will be soon! Still tasted good.
Catherine Katz says
November 12, 2014 at 10:26 amGreg! You are the best! Thank you for figuring that out and not losing the faith! I love that corn bread and I can’t wait for you to taste it the way it really is supposed to taste!!!
Greg says
November 11, 2014 at 8:36 pmI made this – my batter was very wet going into the pan – almost like cream of wheat … and was a bit dry- not sure what I did wrong- maybe overcooked? I know the fault was on my end.