This simple cornbread recipe is wholesome, moist, and extremely easy to mix together and throw into the oven! It would be perfect to accompany an soup, dinner, or just have as a snack on these cold fall days. I made a batch for dinner a few nights ago, paired with pizza beans (giants beans with tomato sauce, herbs, vegetables, and cheese)
I bake my cornbread in cast iron skillets, but now since I am living at Drexel, I bake my cornbread in anything that will fit it.
This past week my best friend, Nora, and I went into the city for a class that we are both a part of. Once we got free time to do as we please, Nora and I walked to Union Square Green Market. We both LOVE farmers markets, and this one did not disappoint. I have been wanting to go for a while, so I was excited that the day and time worked out.
For Halloween, my friends and I got together to carve pumpkins too! I roasted the seeds from them all with everything bagel seasoning from Trader Joes, and a little oil.
Whole Wheat Cornbread
*Adapted from The Fulling Helping Cornbread Recipe
- 2 tsp apple cider vinegar or lemon juice
- 2 cups milk (non-dairy or dairy would work)
- 2 Tbs maple syrup
- 6 Tbs oil (neutral oil such as vegetable or canola)
- 1 1/2 cups cornmeal (I used a mix of fine grain and medium grain)
- 1 3/4 cups whole wheat flour
- 2 tsp baking soda
- 1 tsp salt
- Preheat the oven to 350 degrees.
- Mix the cornmeal, flour, baking soda, salt, and sugar together. Set aside.
- Mix the apple cider vinegar, milk, maple syrup, and oil together.
- Make a well in the center of the dry ingredients, and add the wet mixture. Mix until just combined.
- Pour the batter into either a 12 inch cast iron skillet or a 9×9 square baking pan.
- Bake for 30-40 minutes, or until the top is lightly golden and a toothpick inserted into the cornbread comes out clean.