Homesteader Cornbread

This recipe comes from my mother-in-law in Canada. It’s the most moist corn bread that I have ever tasted. It’s great with chili con carne or as stuffing for your holiday turkey.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.

Step: 2

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.

Step: 3

Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Per Serving: 234 calories; protein 4.9g; carbohydrates 33.1g; fat 9.3g; cholesterol 28.1mg; sodium 252.8mg.

The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.