Texas Cornbread Recipe

Name: Texas Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 c. stoneground cornmeal; 1/2 c. whole wheat flour; 1/2 tsp. sea salt; 1 Tbsp. baking powder; 1/2 tsp. baking soda; 1 c. plain yogurt or sour milk or buttermilk; 1/2 c. milk; 2 Tbsp. mild honey; 2 eggs; 3 Tbsp. butter

Servings: persons

1 c. stoneground cornmeal
1/2 c. whole wheat flour
1/2 tsp. sea salt
1 Tbsp. baking powder
1/2 tsp. baking soda
1 c. plain yogurt or sour milk or buttermilk
1/2 c. milk
2 Tbsp. mild honey
2 eggs
3 Tbsp. butter

1
Preheat oven to 450u00b0.
2
Sift together cornmeal, whole wheat flour, salt, baking powder and baking soda in a large bowl.
3
Beat together yogurt, milk, honey and eggs in another bowl.
4
Place butter in a 9 x 9-inch baking pan and place pan in oven for about 3 minutes, or until butter melts.
5
Remove from heat; brush butter over side and bottom of pan and pour remaining melted butter into yogurt and egg mixture.
6
Stir together well and fold into dry mixture.
7
Do this quickly, with just a few strokes of a wooden spoon or plastic spatula.
8
It doesn't matter if there are lumps. The important thing is not to overwork the batter.
9
Pour batter into the warm, greased pan; place in oven and bake 30 minutes or until top is beginning to brown and a toothpick inserted comes out clean.
10
Remove from heat and let cool in pan.
11
Eat warm or cool, with honey.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. stoneground cornmeal, 1/2 c. whole wheat flour, 1/2 tsp. sea salt, 1 Tbsp. baking powder, and more.

Yes, Texas Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Texas Cornbread

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