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Healthy Living

Cornbread is tasty with any kind of soup or stew, but it’s super delicious with chili. This kind of bread has a long history. Native Americans learned to cook with cornmeal well before Europeans came to this country.

Adult: Yes
Active Time: 20 min
Total Time: 45 min
Serves 9

 

Kitchen Gear

  • 2 mixing bowls
  • Measuring spoons
  • 8-inch square baking pan (glass preferred but metal ok)
  • Whisk or large spoon
  • Sharp knife (adult needed)

Ingredients

  • 1½ cups yellow cornmeal
  • ½ cup all purpose white flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup buttermilk, yogurt, or milk
  • ¼ cup vegetable or canola oil
  • ¼ cup maple syrup or honey

Instructions

Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. With the help of your adult, turn the oven on and set it to 400 degrees. Lightly grease an 8-inch square baking pan.
  2. Put the cornmeal, flour, baking powder, and salt in a large mixing bowl and mix well.
  3. In a separate bowl, put the eggs, buttermilk, oil, and maple syrup and mix well. Be sure the eggs are completely mixed.
  4. Add the egg mixture to the flour mixture and stir until just blended. Do not over-mix.
  5. Spoon the batter into the prepared pan and with the help of your adult, put the pan in the oven.
  6. Bake until the top is golden brown, 20-25 minutes. Cut into 9 pieces. Serve warm or at room temperature.

Leftover cornbread?

Dice it up and toast it for salad croutons.

 

For more great recipes, click here.

 

Last Updated
5/11/2013
Source
ChopChop Magazine - Winter Issue (Copyright © 2010)
The information contained on this Web site should not be used as a substitute for the medical care and advice of your pediatrician. There may be variations in treatment that your pediatrician may recommend based on individual facts and circumstances.