Excuse me–have you two met?
If you haven’t met yet, you should. Best cakey cornbread, meet my best new blogging friends.
I think this is only fair–the only thing better than new friends is new friends with the heavenly smell of bread in your house with a warm piece of thick, cakey cornbread in hand. Even though I like to eat this with a fork, definitely. Technicalities.
This is somewhat of an old recipe, but I made it again this weekend and was reminded of how much I like it. Although it is super cakey, it’s not super sweet. It’s incredibly tight-crumbed which means it’s dense, but it’s still on the light side. It had less of a hearty corn flavor than I remembered, but we’ll say it’s a nice, mild cornbread. Which means it goes with–well, everything.
My sister and I made this in an 8×8 pan, which meant it was SUPER thick. We went to the unnecessary trouble of three-quartering the recipe to make it fit in the pan, but really–just give in and make the 9×13 pan. You won’t regret it.
Okay, now you can go read my cringe-inducing old post from way back when (ahem, three months ago) and find the recipe…
[Old post:]
Yup, it’s here. The arrival of my long-awaited go-to cornbread recipe.
It looks thin in this picture, but I promise that that’s only due to halving the recipe in a 9×13 pan. I prefer my cornbread in thick chunks, and this recipe is definitely up for that.
This cornbread. It crumbles in your mouth, breaking off in cakey pieces that have just enough silkiness from the flour to offset the gritty bite of the cornmeal, resonating with grainy corn granules soft with flavorful milk. The trick is to soak the cornmeal in milk for at least 15 minutes or up to an hour to get the most tender results out of the meal.
You could hardly expect anything less than the best from a recipe called “World’s Best Cornbread” and an author who said she’s been on a quest for the perfect cornbread the way I’ve been on a quest for the perfect pancake. So basically we’re twins because cornbread = pancakes + corn, only cakier and crumblier and thicker.
This is making me want to go make some. Right now.
Notes: I did not modify this recipe when I originally made it…mostly because I just really craving some really good cornbread, regardless of nutrition, really, and I didn’t want to mess anything up. I’ll post a modified version as soon as I can!
Best Cakey Cornbread
Taken from No Ordinary Homestead
- 2 cups cornmeal
- 2 1/2 cups milk
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2/3 cup white sugar
- 2 medium eggs
- 1/2 cup vegetable oil
Directions
- Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 15 minutes or more. Grease a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
Nutrition Facts: per 1/16 recipe, 218 cal, 8.8g fat (2.1 sat), 24mg cholesterol, 177mg sodium, 31.3g carb, 1.5g fiber, 10.4g sugar, 4.4g protein.
Hey Erika! I was wondering if you had tried this recipe at all with flax eggs. I’m completely out, but would still love to make it.
Hi Rhyann! I don’t think I’ve ever tried making this with flax eggs and I’m a little worried that it wouldn’t turn out as cornbread-y without eggs. I’d be really curious to see how it turns out, though! I would recommend the vegan quinoa cornbread recipe that I have, but I know a lot of people don’t have quinoa/quinoa flour. You could try this recipe and sub out all the quinoa flour for regular flour (and if you don’t have applesauce + yogurt, just leave them out and use 5 tbsp of oil total): http://panprinandproprin.wordpress.com/2012/10/16/vegan-quinoa-quinoa-cornbread-how-to-make-quinoa-flour/ Although I know that’s not really a traditional cornbread.
Anyway, I hope you find a solution that works out for you! Made me happy to know you thought about this recipe; thanks so much for stopping by ☺ Let me know if you have any other questions!!
Hope you have a great New Years!
Thanks Erika! I will definitely have to give that a try! Happy New Year!!!
Yay! Let me know how it turns out…ahh I hope it turns out well! Happy New Year to you too!!
Thanks for sharing my cornbread recipe! I do love me some good cornbread…which remind me, I need to make more…and soon! Cornbread and cold weather just belong together. 🙂
You are so welcome! Thanks for sharing that great recipe with the world–it is seriously one of my favorites. I hadn’t visited your blog in awhile, but I really like the redesign! It’s so clean and pretty 🙂
And I couldn’t agree more about cornbread and cold weather! Plus some chili! 🙂
Oh yum! Looks wonderful!
Thank you thank you! 🙂
Looks like a delicious cornbread recipe!
It was!!! But I thought THIS cornbread was cakey…I hadn’t met Christina Tosi’s cornbread yet!
I’m all for making the 9 x 13 batch because it fits with my theory of going big and then freezing for later! I bet this would freeze beautifully!
Totally! You know, that’s a good philosophy to live by…I just have to clear the 5 lb bag of chocolate chips out of my freezer first! 🙂 Mmm I am dreaming about this cornbread with your Mexican casserole!
Haha, I love your obsession with corn bread! I reeeeally need to try this recipe!
Haha oh man you’re right–it does look like I have a total cornbread obsession!! Surprisingly, it was my sister who had the cornbread craving this time, so she was the impetus for this…I just took advantage of the photo op! 🙂
And yes please please try and let me know how you like it!! I really love it and I hope others will too!
Hellllllooooo cornbread!!!
Haha. The cornbread says hi 🙂
And we most certainly will be meeting again in real life 😉
Cheers
Choc Chip Uru
Excellent! Real life meetings are the best 🙂