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Golden Cornbread (for Coarse Grind Cornmeal)

Using coarse grind cornmeal will allow for the baked good to have more texture.


Whisk together the dry ingredients in a bowl.  Add the egg, milk and butter.  Beat until smooth, about 1 minute.  Be careful not to overbeat. 
Bake in a greased 8-inch square pan for 20-25 minutes at 425°F.  Serve warm with butter and a beaming smile.  Makes 16 servings.
Golden Cornbread (for Coarse Grind Cornmeal)



Products Used in this Recipe

Flours & Meals
Coarse Grind Cornmeal

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Whole Wheat Pastry Flour

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Baking Aids
Sea Salt

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Gluten Free
Baking Powder

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Ratings & Comments (3)

5 Stars  67%  2
4 Stars 33%  1
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


3 Reviews

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Adam April 16, 2013
This recipe is very easy, and tastes great. For a little variation I like to substitute with white flour.
Littlewaav July 19, 2014
My husband loved this recipe. It has a hearty whole grain flavor as opposed to the light and sweet cornbread recipes. I used home grown and ground Pungo Creek Butcher rainbow indian corn for the cornmeal and Bob's Red Mill whole wheat flour.
Alison March 3, 2015
This is a wonderful basic recipe & turned out great, but I thought it could use a tad more salt. I would recommend use salted butter or up the salt to 1tsp. I am really NOT a fan of salty foods, but this little bit extra would really bring out more of the lovely corn flavor.

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