Homesteader Cornbread

I had gumbo-laya from a food truck earlier this week and it came with the most delicious cornbread I have ever had. Of course I had to try to replicate their recipe, exactly as it was served to me. I managed to find this awesome cornbread recipe that worked out perfectly! I made both mini loaves and a full sized loaf. Enjoy!

Homesteader Cornbread
Prep time: 10 min
Bake time: 30-35 min
Yields one regular loaf or 8 mini loaves

3/4 cup cornmeal
1 1/4 cup milk (or rice milk, plain)
1 cups all-purpose flour
1/2 tbsp baking powder
1/2 tsp salt
1/3 cup white sugar
1 egg
1/4 cup vegetable oil
1/2 cup frozen corn kernels, optional

Preheat oven to 400F. Grease loaf pan or mini loaf pan.

Combine cornmeal and milk in a medium sized bowl; let stand for 5 minutes.

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

Bake in preheated oven for 30-35 minutes until toothpick comes out clean and edges are golden.

Slice and toast or serve plain, with gumbo or jambalaya.

Originally found here.

2 thoughts on “Homesteader Cornbread

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