My F&W
quick save (...)

Stone-Ground Corn Breads

  • ACTIVE: 15 MIN
  • SERVINGS: Makes two 8-inch loaves

A cast-iron skillet produces a crispy brown crust on this corn bread, though cake pans will work, too. This quick bread can be used as the base for stuffing, but it’s also delicious on its own, with butter.

  1. 2 1/2 cups stone-ground cornmeal
  2. 2 1/2 cups all-purpose flour
  3. 3 1/2 tablespoons sugar
  4. 2 tablespoons baking powder
  5. 2 1/4 teaspoons salt
  6. 3/4 cup vegetable oil
  7. 3 large eggs
  8. 2 1/2 cups milk
  9. 2 tablespoons unsalted butter
  1. Preheat the oven to 375°. Put two 8-inch cast-iron skillets or round cake pans in the oven to heat up. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt. In a medium bowl, whisk the oil with the eggs and milk. Using a flexible spatula, gently fold the wet ingredients into the dry ingredients until just blended; do not overmix.
  2. In each hot skillet, melt 1 tablespoon of the butter, swirling to coat the bottoms and sides. Divide the batter between the skillets and shake to smooth the tops. Bake in the center of the oven for 35 minutes, until springy when lightly pressed in the center. Transfer the corn breads in the pans to racks to cool. Turn them out onto a baking sheet. Cover with plastic wrap and keep at room temperature overnight.
Make Ahead The corn breads can be made several days ahead and refrigerated, or frozen for up to 1 month.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.