Corn bread made with blue cornmeal and more of almost every ingredient you would put in regular corn bread. It is almost cakelike. This is a pot luck winner.

Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
10 mins
total:
55 mins
Servings:
16
Yield:
1 - 9x9 inch pan of cornbread
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.

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  • Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.

  • Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.

  • Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.

Nutrition Facts

141 calories; protein 2.9g 6% DV; carbohydrates 16.5g 5% DV; fat 7.1g 11% DV; cholesterol 39.7mg 13% DV; sodium 208.4mg 8% DV. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/13/2009
This recipe is delicious~ I am wheat, gluten, and cow dairy sensitive so I made a few modifications. 1. Substituted rice flour for AP 2. Substituted 1 1/8 C coconut milk for cow milk 3. Substituted 1/2 C applesauce for the butter 4. Added 1/4 cup dried fruit (blueberries and cranberries) 5. Subtstituted 1/4 C Agave nectar for the sugar I cooked it for 30 minutes and it came out perfect. It retained the cakelike texture and was moist and absolutely scrumptious. Yum! Read More
(57)

Most helpful critical review

Rating: 1 stars
07/01/2019
The 5 teaspoons of baking soda made it inedible.....way too much. I would try it again but only use 2 at most. Read More
47 Ratings
  • 5 star values: 33
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
10/13/2009
This recipe is delicious~ I am wheat, gluten, and cow dairy sensitive so I made a few modifications. 1. Substituted rice flour for AP 2. Substituted 1 1/8 C coconut milk for cow milk 3. Substituted 1/2 C applesauce for the butter 4. Added 1/4 cup dried fruit (blueberries and cranberries) 5. Subtstituted 1/4 C Agave nectar for the sugar I cooked it for 30 minutes and it came out perfect. It retained the cakelike texture and was moist and absolutely scrumptious. Yum! Read More
(57)
Rating: 5 stars
09/23/2009
AMAZING. Simply AMAZING. Please note that I did not use blue cornmeal because I only had yellow on hand. ALSO I ran out of baking powder 1 tsp shy of 5 (didn't matter). AND (because capital letters tell you important things) I was also out of milk and had to substitute 1/2 c sweetened condensed milk and 1/2 c water instead (I went a light on the sugar to even it out). And the sifting 3 times melting the butter in the oven in the dish and then pouring it in seemed so strange to me. But I did as instructed anyhow. And the result was.... The bread cooked for 30 minutes came out perfect. It's perfection. Clearly with all the substitutions I had to make and it still tastes wonderful you just can't screw this bread up. This is my permanent recipe now. I will never go back. Read More
(27)
Rating: 5 stars
09/29/2009
This recipe is fantastic! The blue cornmeal definitely adds a subtle natural sweetness to the bread. The ingredients proportions and cooking directions are seamless- the cornbread turned out amazing. This recipe has since become my permanent cornbread recipe. Read More
(26)
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Rating: 5 stars
01/22/2010
Fantastic! I used gluten free yellow cornmeal and gluten free AP Blend to make this gluten free. Otherwise I followed the recipe. Only adding a splash more milk to compensate for the gluten free flour. Great! Read More
(14)
Rating: 5 stars
08/26/2010
I just took this out of the oven and I could eat the whole thing! Not too sweet like other cornbreads. I have never felt the need to rate a recipe but this one is too good! Read More
(13)
Rating: 4 stars
09/20/2010
I substituted 1/2c butter with 1/2c applesauce and about 1tbsp butter and it still came out quite rich and moist. Read More
(10)
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Rating: 5 stars
10/04/2010
awesome - very yummy moist and sweet - oh so good! gotta try it with less butter next time... but it's really good if you don't care about that sort of thing:) Read More
(9)
Rating: 4 stars
02/22/2010
Fantastic recipe. I made two batches and decreased the sugar in the second batch by 1/4 and enjoyed it a bit more. Otherwise very good with gumbo. Read More
(8)
Rating: 5 stars
10/26/2010
Simply delicious. I've made it three times and the cornbread was excellent each time. I did have problems pouring the butter out of the baking dish into the cornbread mixture but was more careful the next time. Read More
(7)
Rating: 1 stars
07/01/2019
The 5 teaspoons of baking soda made it inedible.....way too much. I would try it again but only use 2 at most. Read More