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Moist Corn Bread

  Cornmeal 1 Cup (16 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Soy grits 3 Tablespoon
  Baking powder 2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1 , beaten
  Buttermilk/Yogurt 3 Cup (48 tbs)
  Oil 1⁄4 Cup (4 tbs)
  Honey 1⁄4 Cup (4 tbs)

Stir together all of the dry ingredients in a large bowl.
Stir the liquid ingredients together in a separate bowl and then stir them into the dry ingredients, mixing only enough to combine the ingredients thoroughly. Less mixing will make a more tender bread.
Pour the batter into an oiled pan and bake at 350°F for 40 to 50 minutes. The top will spring back when the bread is done, and a tester should come out clean, although it may be somewhat wet-i.e., there shouldn't be any uncooked batter on it, but it may be wetter than you would normally expect. This cornbread is most delicious when eaten warm with butter or honey, or both!

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2278 Calories from Fat 677

% Daily Value*

Total Fat 77 g118%

Saturated Fat 10.2 g51.1%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 2577.8 mg107.4%

Total Carbohydrates 329 g109.5%

Dietary Fiber 35.6 g142.3%

Sugars 68 g

Protein 86 g171.8%

Vitamin A 5.2% Vitamin C 0.62%

Calcium 93.4% Iron 103.1%

*Based on a 2000 Calorie diet

Moist Corn Bread Recipe