Prep time
10 min
Corn plays a large part in Indigenous cooking. Serve the cornbread with stew or chili, or enjoy a slice with fruit as a snack.
Cook time
40 min
Servings
16
Prep time
10 min
Cook time
40 min
Servings
16
Ingredients
- 30 mL (2 tbsp) light sour cream
- 310 mL (1 ¼ cups) lower fat milk or unsweetened fortified plant-based beverage
- 60 mL (¼ cup) sunflower oil
- 2 eggs
- 335 mL (1 ⅓ cups) whole wheat flour
- 165 mL (⅔ cup) medium grind cornmeal
- 165 mL (⅔ cup) granulated sugar
- 15 mL (1 tbsp) baking powder
- 2 mL (½ tsp) salt
Directions
- Preheat the oven to 175°C (350°F). Mist a 20x20 cm (8x8-inch) pan with non-stick spray or line with parchment paper.
- In a large bowl, whisk sour cream, milk, oil, and eggs together.
- In a separate bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Add to the large bowl and stir until combined.
- Transfer batter to the pan and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges. A toothpick inserted into the centre should come out clean or with a few moist crumbs.
- Cool in the pan for about 20 minutes. Cut into 16 square pieces and serve.
Recipe highlights
Tips
- Soak cornmeal in 335 mL (1 ⅓ cups) of warm water for a few hours before adding at step 2. This helps soften it and allows for moister corn bread.
- Invite your little chefs to the kitchen! They can help measure and mix ingredients.
- Increase your fruit intake by adding 125 mL (½ cup) fresh or frozen berries at step 3.
- Cornbread can be refrigerated in an airtight container for 3 days or in the freezer for up to 2 months.
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