Thursday, January 20, 2011

Chunky Cornbread

Cornbread to me is essential for some beans and rice or chili. I decided one time, I wanted to switch it up, and try a different kind of cornbread. Honestly, it was okay. Hubby and I like sweet cornbread, but this just didn't do that for us. I should've known by the list of ingredients. Hehe! Anyways, it was pretty good, just not our thing. If you try it, let me know if you liked it. Enjoy!! 

¾ cup all-purpose flour
½ cup cornmeal – I used yellow.
2 Tbsp granulated sugar
1 tsp baking powder
¾ tsp salt
½ cup milk
4 Tbsp butter, melted
1 can (11 ounces) Mexicorn, drained

1. Heat oven to 375°F. Spray an 8-inch square baking pan with nonstick cooking spray.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt. In a medium bowl, whisk together milk, butter and egg.
3. Pour the milk mixture into the flour mixture and stir until evenly moistened. Fold in the Mexicorn. Spoon batter into prepared baking pan and spread evenly.
4. Bake at 375°F for 30 minutes or until top of cornbread is golden. Allow to cool in pan on wire rack 10 minutes.
5. To serve, gently remove from pan; cut into 12 squares.

Source: Family Circle


  1. I've tried a cornbread similar to this one called Mexicali Cornbread. You're right, it's not the sweet cornbread I'm use to as well.

  2. Sorry I forgot to add... the post on January 22 was me... Love ya, Momma

  3. Family Circle mag mentioned an egg in the list of ingredients? Thanks for posting your recipe & thoughts as I was looking for comments on the recipe on line.

  4. There is no egg in the ingredients...