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Double Corn Cornbread Recipe
Double Corn Cornbread Recipe photo by Taste of Home

Double Corn Cornbread Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Double Corn Cornbread in Healthy Cooking October/November 2010, p11

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.

Reviews for Double Corn Cornbread

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 3, 2014

I used regular flour and regular milk, creamed corn, and cut out the balsamic vinegar. Huge hit with the hubby.

MY REVIEW
Reviewed Nov. 17, 2012

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.

MY REVIEW
Reviewed Nov. 17, 2012

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.

MY REVIEW
Reviewed Sep. 1, 2012

Better than the box mix

MY REVIEW
Reviewed Apr. 12, 2012

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

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