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Double Corn Cornbread Recipe

Double Corn Cornbread Recipe photo by Taste of Home

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Looking for a moist bread to dunk in a bowl of chowder or chili? Try this tasty recipe. It’s one of Isaiah’s favorites, Silvana says. “He could eat it for breakfast, lunch and dinner.” —Silvana Nardone, New York, New York

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Healthy

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Double Corn Cornbread Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 6 Servings

15 40 55

Ingredients

1 cup gluten-free all-purpose baking flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
1 cup rice milk
1/4 cup canola oil
1 tablespoon cider vinegar
1 cup frozen corn, thawed

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn.
Transfer to an 8-in x 4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 1 loaf (6 slices).

Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Nutritional Facts 1 slice equals 334 calories, 13 g fat (1 g saturated fat), 71 mg cholesterol, 842 mg sodium, 51 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Double Corn Cornbread in Healthy Cooking October/November 2010, p11

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Reviews for Double Corn Cornbread

Double Corn Cornbread

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Reviewed on Nov. 17, 2012 by ConnieK

I made this with regular all purpose flour and skim milk. It turned out very good. I like the whole corn in it. Very easy to make.

Reviewed on Nov. 17, 2012 by ConnieK

I also made this with regular all purpose four and skim milk. It turned out very good. I like the whole corn in it. Very easy to make.

Reviewed on Sep. 01, 2012 by vwgirl9

Better than the box mix

Reviewed on Apr. 12, 2012 by 2princesses2love

We thought this was just ok. It seemed really bland to us.

Reviewed on Nov. 10, 2011 by u141146

This sounds like the best corn bread recipe that I have found so far. I would like to sub a can of cream corn for the reg corn would I need to reduce the liquid?

Reviewed on Aug. 19, 2011 by jmkasprak

We liked the course texture to this bread. It was moist and didn't crumble like a lot of cornbread recipes. I used fresh sweet corn, and we all agreed it was delicious. I also used all purpose flour, upped the sugar to 1/3 c and substituted 2% milk instead of rice milk.