Ingredients
- 1 1/4 c. milk
- 2 eggs
- 1/4 c. refined or unrefined coconut oil or butter, melted
- 2 c. yellow cornmeal
- 3 tsp. baking powder
- 1 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
Instructions
- Preheat the oven to 400°F.
- Grease an 8 or 9 inch square cake pan. (Bet this would go wonderfully in a cast iron pan, too, I just haven’t tried it yet!)
- Using a whisk, beaters, or stand mixer, mix the egg, milk and coconut oil – be sure to mix immediately after adding the melted coconut oil because it will solidify quickly once it hits the cold milk.
- Put the cornmeal on top, then sprinkle the other dry ingredients over. Mix everything together well.
- Pour the mixture into the prepared pan and bake for 20-25 minutes, or until bread pulls away from the edges of the pan.
Notes
It will look kind of orange when finished. That’s normal (but weird, I know).
Got a Nutrimill? You can mill whole popcorn, which I think is fabulous for this cornbread. About 2/3 c. popcorn makes one cup of cornmeal. (I hear other grain mills can’t handle popcorn, so be sure to know your machine.)
Tip for melting coconut oil: put the measured amount into the glass baking dish you’re going to use for the recipe and place in the oven while it preheats. Ta da! Melted oil and a greased pan.
If the coconut oil does solidify into chunks, just do your best to incorporate them. The final product doesn’t seem to be compromised if the batter is full of coconut oil chunks. It seems to happen to me every time.
If you’re looking for a sweeter version of cornbread, add a Tbsp. or two of honey or maple syrup to the batter. This recipe is definitely for savory meals (or to be served with maple syrup or honey on top! At least, that’s what I thought before I tried sorghum, my new utter favorite cornbread topping).
The recipe doubles well and freezes excellently.