Basic Cornbread (Medium Cornmeal)

This is a wheat-free recipe but may contain gluten.

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Votes: 97
Rating: 2.92
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Servings 9servings
Submitted By Bob's Red Mill Natural Foods
This is a wheat-free recipe but may contain gluten.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 97
Rating: 2.92
You:
Rate this recipe!
Servings 9servings
Submitted By Bob's Red Mill Natural Foods
This is a wheat-free recipe but may contain gluten.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Grease an 8" square baking pan; set aside.
  2. Combine buttermilk, baking soda, salt, sugar and egg.
  3. Add cornmeal until batter reaches the consistency of cake batter.
  4. Spoon into prepared pan and bake for 20-25 minutes or till golden.
Products Used in this Recipe
Recipe Comments

5 thoughts on “Basic Cornbread (Medium Cornmeal)

    1. recipe specialist

      Hi Taylor,
      You can replace cornmeal with corn flour in equal parts for most recipes, but the texture may change a bit. Your recipe will be lighter, fluffier and less dense than it would be with cornmeal. The batter or dough will also be slightly thinner. It may also take less time to bake, so be sure to check the center with a toothpick after your cornbread has baked for half the suggested cook time, and remove from the oven once the toothpick comes out clean.

      Reply
  1. Sally

    This was not good! Batter was like liquid and I had to add considerable flour to make it ‘cake-like’. And it came out totally tasteless! Definitely needed butter and salt (or salted butter). I used bob’s brand medium grind corneal too so I was expecting better. Should have headed the low star warning!!

    Reply
    1. recipe specialist

      Hi Sally,
      We’re very sorry to hear that you did not enjoy this recipe. Its meant to be a very basic corn bread recipe- very moist and dense. Adding additional flour will affect the texture and flavor, so more salt would need to be added to compensate. If you prefer a lighter, fluffier cornbread, you may be interested in this recipe which uses our Corn Flour- a much finer grind that our Medium Corn Meal.

      Reply
  2. Michelle

    Turned this recipe into a Custard Filled Cornbread.
    Used Bobs Red Mill Organic Medium Grind Cornmeal.
    Added 1-1/2 Tablespoons vinegar to regular, whole milk (I used apple cider vinegar; white vinegar will work too)
    Used a duck egg since I had some and wanted to use my chicken eggs for another use but chicken egg should be fine too.
    Added 3 Tablespoons melted butter to milk/vinegar
    Greased the baking dish with melted butter (place butter in baking dish, place dish in oven while it heats up).
    Mix dry ingredients, then add wet ingredients
    After I combined the wet and dry ingredients, it was very thin so I added more cornmeal until it was thicker but still not “consistency of cake batter” (as stated in recipe).
    Pour into baking dish.
    Slowly pour 1 Cup whipping cream into center of batter; DO NOT STIR.
    Bake in oven about 45 min at 350. Edges should be cooked but center “custard” will be creamy. Check after 30 minutes and continue to bake as needed. Will continue to thicken as it cools. If it is over-baked, there will not be as much custard but it is still yummy! Serve warm.
    I drizzled my serving with real maple syrup. You can also add more sugar to recipe if you want it sweeter.
    My oven is old and low quality so do your best with baking times.

    Reply

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