As a kid, I hated corn bread. I thought corn bread and sourdough bread were an abomination. While I still haven't grown out of my dislike for sourdough, the exact opposite is true for corn bread. I love it now! Give me a piece of warm, freshly made corn bread, with a slab of butter on top, and I am perfectly content.
My husband and I were recently introduced to a growing food storage company. We haven't bought a whole lot of food yet (meaning that we don't have all the ingredients to make very many things), but we noticed we did have everything to make corn bread. So we thought we'd give it a go. I'll be honest, I was expecting it to taste a little funny. After all, the ingredients we used were all freeze-dried! Boy, was I wrong though. This corn bread turned out to be amazing! We seriously can't stop eating it. We got this recipe from the Thrive website and although the ingredients we used were freeze-dried, they can still be equated into regular, everyday ingredients - which is what I have written up for you below.
Ingredients:
- 4 eggs, whites and yolks seperated
- 1 cup milk
- 1 tsp. vanilla
- 3/4 cup butter, melted
- 1 cup cornmeal
- 2 cups flour
- 1-1/2 cups sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
Directions
- Preheat oven to 350 degrees Fahrenheit
- In a medium-size mixing bowl, combine egg yolks, milk, vanilla, and cooled melted butter and stir.
- Mix in cornmeal, flour, sugar, baking powder, and salt, stirring to incorporate - but do not over mix.
- In a separate bowl, beat egg whites until stiff peaks form. Carefully fold them into the batter.
- Pour into a greased 8x8 pan and bake for 40-45 minutes. Check with a toothpick to make sure it is cooked through.
This corn bread makes the perfect to side to just about any meal. Try it with our personal favorite - a hearty bowl of chili!
-Sarah
Linking up here:
that sounds wonderful!
ReplyDeleteI left out the egg whites as I poured them down the sink before reading through the whole recipe but I thought it turned out ok. It was a bit crumbly, but still tasted good.
ReplyDeleteI left out the egg whites by mistake but it turned out well, although a bit crumbly.
ReplyDeleteI love corn bread. Your recipe is in my to do list...soon:)
ReplyDeleteDo I use 4 egg whites or egg yolks?? Says whites in the ingredients but yolks in the directions.
ReplyDeleteWell that's embarrassing...I'm so sorry! You use both actually. You just seperate them out. Thank you for bringing that to my attention! I've fixed it now :)
DeleteThanks so much! Can't wait to make these tonight!
DeleteHi Sarah, I pinned your corn bread on Pinterest. I made it recently and loved it. It's posted today on my blog..........thewednesdaybaker.blogspot.com come take a peek........thanks andi
ReplyDeleteLooks delicious! Can't wait to try it...I love cornbread!
ReplyDelete-Rachel @ Bakerita.com
thanks for sharing.
ReplyDeleteHow many servings does this recipe yield?
ReplyDeleteHow many servings does this yield?
ReplyDeleteI mixed everything and realized I don't have baking powder. Should I throw the whole thing out or bake it anyway? I was looking forward to this today, lol.
ReplyDeleteI mixed everything and realized I don't have any baking powder. Should I throw the whole thing out or bake it anyway? I was looking forward to this today, lol.
ReplyDeleteI made this corn bread tonight. I didn't have the freeze dried cornmeal, so I used corn meal from the store. This is delicious cornbread! I've been looking for a moist, sweet cornbread and now I have found it. I also ordered the Thrive freeze dried cornmeal to use next time. BUT...I HAVE A QUESTION!!! Is the baking pan size (8x8) correct? I followed the recipe exactly (except for using store bought cornmeal)....and it made far too much batter to put into an 8x8 pan. I baked it in a 9x13 pan (35 min) and it worked perfect...rose to the top of the pan. I can't imagine how this would work in an 8x8 pan without going all over the oven. So I'm just wondering if that is a misprint...or if using freeze dried cornmeal makes less batter somehow. I do live at a high altitude (Utah) if that makes a difference. Thanks for the recipe. It's a keeper!
ReplyDeleteHey Cindi, I'm glad you liked it!! Honestly, it doesn't make a difference whether it is thrive corn meal or regular cornmeal because they don't freeze dry the cornmeal or anything. But give it a go and see if it makes a difference! As for the pan size, I'm not sure why you got so much more batter out of it. I can see it working fine in a 9x13 pan and the bread would just be a lot thinner, but I've made this a handful of times and each time, I have done it in an 8x8 and it has turned out great...I'm not really sure what to tell ya! Haha here is the link to the original recipe if you want to take a look at it! http://lowestprices.shelfreliance.com/c/kitchen/recipe/sweet-corn-bread
Delete8x8 pan would work if is was 8 inches deep :-) I also used the 9x13
ReplyDeleteAn 8x8 pan would work - if they made one 8 inches deep :-) I also used the 9x13
ReplyDeleteCould you make this using only corn meal and no white flour?
ReplyDeleteCan this be made using only corn meal and no white flour?
ReplyDeleteCould you make this using only corn meal and no white flour?
ReplyDeleteMade these yesterday. I like the light texture due to the egg whites! The sweetness was a bit overwhelming, so I would try using only 1 cup sugar next time, instead of 1.5 cups.
ReplyDeleteIn order to cook the bread faster, I put the batter into muffin cups instead of a pan. It made 24 muffins. If I used a pan, I would definitely have needed a 9x13 rather than an 8x8.
Thanks for sharing the recipe!
I've made this twice already and it is by far my favorite cornbread recipe yet. It is very sweet but that's how I like it. I agree with other people that 8 x 8 is too small. I made it in my 9 x 9 Pyrex last time and aside from it almost overflowing, the outside cooked too quickly and the middle was still raw. I had to cook it a little longer So the whole thing came out pretty brown. It was still yummy though. Today I am making it in a 9 x 13 pan. It will make a great side dish for dinner tonight/ breakfast for tomorrow. Thank you for sharing!
ReplyDelete