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Cornbread

A classic cornbread loaf recipe without eggs. For quick breakfasts, toast a slice and slather with cream cheese or nut butter. For a hearty brunch, top slices with avocado, tomato, prosciutto, or eggs.

Course Breakfast
Cuisine American
Keyword banana bread, cornbread, loaf
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10
Author Maresa | breakfast for dinner

Ingredients

  • 2 cups cornmeal (finely ground)
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 3/4 cups apple juice
  • 1/2 cup butter, melted and cooled
  • 1/3 cup maple syrup

Instructions

  1. Preheat oven to 350F and grease a 9x5" loaf pan.

  2. In a large bowl, whisk together all of the dry ingredients: cornmeal, whole wheat flour, baking powder, baking soda, ginger, nutmeg, and salt.

  3. In a medium bowl, whisk together the wet ingredients: apple juice, melted butter, and maple syrup.

  4. Add the wet ingredients to the dry ingredients and whisk together until well mixed. Let stand for 5 minutes, then scoop the batter into the loaf pan.

  5. Bake for 45-50 minutes, or until golden brown on top and a toothpick inserted into the centre of the loaf comes out clean. Cool on a wire rack for 15 minutes, then turn out of the pan and cool completely before slicing.