This is such a delicious cornbread recipe.
I am of the opinion cornbread should be soft, moist, and a bit sweet.
I know many will disagree.
Regardless – try it. You’re welcome.
Cornbread with Freshly Milled Corn and Wheat
This is a simple, quick bread that is delicious and wholesome. Not only are we milling our wheat, but we are also milling our corn for the freshest cornmeal! This is a great recipe to have on hand when you need a homemade bread quickly. No rising time needed! In 30-40 minutes you can have bread on the table with freshly milled grains. In this recipe, I used freshly milled soft white wheat, but a hard red or hard white wheat will work or you can experiment with other wheat berries like spelt, as well!
Ingredients
- 1 cup cornmeal I use freshly milled corn
- 1 1/2 cup flour freshly milled soft white wheat
- 4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup whole milk
- 1 egg, beaten
- 1/4 cup oil
- 1/2 cup sugar
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Mix dry ingredients together
- Add remaining ingredients
- Whisk all together until fairly smooth
- Pour into greased 8’’ – 10’’ cast iron pan (or any pan that size). Bake for 20-25 minutes until golden brown.
- Slather butter all over top, let rest for about 10 minutes, and ENJOY!
Tried this recipe?Let us know how it was!
Thank you so much for sharing this. I haven’t tried it so I don’t know.
The difficulty is when you include sugar. I heard sugar can really depress people’s immune systems. I try to stay away from Sugar. But I love freshly milled flour.
Can you please let me know how much honey to use or another sweetener like stevia?
Thank you so much!
If using stevia, I would use half if not a quarter. With artificial sweeteners, they usually taste sweeter than real sugar in my experience. So proceed with caution 🙂 I’ve never tried honey.
No sugar for me. I also throw my iron skillet in the oven when it’s preheating. Then I take it out and pour in the batter. Makes it nice and crispy on the bottom. I also use a cast iron corn sticks and wedge skillet. It makes all the sides crispy and yummy. Tonight I added cracklings and creamed corn. Best ever!
Oooo that sounds delicious! I’ll have to try that myself.
So good and easy to make in under 30 minutes which is the best part. Thank you Felicia for all your awesome recipes they have been delicious and my family has been enjoying the simplicity and deliciousness of it all. Blessings
can you use yellow or white corn for this recipe?
Either one!
This is a perfect recipe, I milled popcorn and soft wheat and butter for the oil, in a glass pie pan. It was fluffy, moist and not very crumbly at all, the sweetness was spot on par with a “Jiffy” mix for those who wondered 🙂 I will try it with honey next time, and tune down the sweetness just a bit.. it was delicious as is but we are trying to conquer a sweet tooth atm…
This is a perfect recipe, I milled popcorn and soft wheat and butter for the oil, in a glass pie pan. It was fluffy, moist and not very crumbly at all, the sweetness was spot on par with a “Jiffy” mix for those who wondered I will try it with honey next time, and tune down the sweetness just a bit.. it was delicious as is but we are trying to conquer a sweet tooth atm…
5 stars by the way.. it would not let me edit or repost 🙂
Super delicious cornbread! My husband said it’s the best he’s ever had. Thank you! I heated up the skillet while oven was preheating and then poured it in – that made the sides and bottom crispy & golden. Wow! Thanks again!
We have a Nutrimill and love it. Would like to make the cornbread. The video looks like the cornmeal is almost flour and not very course. Is that the case?
Yes this is more corn flour, not coarse corn meal.
How would I figure out the amounts if I need to make it in a 3/4 sheet pan?
I would just make the recipe and then pour into that sheet pan. If you need a little more, make a little more. If you need less, just save the batter and place in another pan or freeze it.
This was a super hit with my family. We devoured the whole pan.
Yall!!!! I’m from the South and I KNOW cornbread!!! This is the absolute best I’ve ever made. That fresh ground cornmeal is a game changer!
Is this corn that you have nixtamalized first and then ground? Or did you just just grind some corn and use it that way. Is the nutritional profile still pretty good?
I did not nixtamalize this corn. Whole corn is nutritious, but it does lack certain nutrients unless it has been nixtamalized. This is fine so long as you are not predominately eating corn as your diet. So long as you’re eating a balanced diet, it is fine to eat corn that hasn’t been nixtamalized.
For those who don’t want sugar in the cornbread for whatever reason, just leave the sugar out. Doesn’t affect anything else.
Just made this with fresh milled hard white wheat and this year’s crop of Bloody Butcher red corn. Used 1/3 cup of honey for sweetener and did not preheat the CI skillet. Turned out great. Thanks!
My whole family thought this was delicious! So moist yet fluffy! I just got my Nutrimill for Christmas and have been experimenting! We love white chicken chili with cornbread and tonight my 11 year old son wanted to make the cornbread. So I ground the flour and let him do the rest! Thanks for this!
Where can I buy dent corn for milling?
Azure Standard sells it! It’s what most people sell if they are selling whole corn. Just check descriptions to make sure.