This New England-style cornbread is simple and light and tastes delicious. It pairs especially well with chili and soup or for a sweet snack, we enjoy spreading it with honey or pumpkin butter.

STEP ONE – Preparations

  1. Set the oven to 400°F with an oven rack in the middle.
  2. Spray an 8-inch square metal pan with canola spray.
  3. Get out a medium and a large glass mixing bowl.
  4. Set up a cooling rack.

STEP TWO – Prepare the Dry Ingredients


1 ¼ cups of all-purpose flour
¾ cup of cornmeal
¼ cup of sugar
1 tablespoon of baking powder
½ teaspoon of fine sea salt


  1. In the large bowl, mix together all the dry ingredients.
  2. Set aside.

STEP THREE – Prepare the Wet Ingredients


1 cup of milk
¼ cup of canola oil
2 egg whites


  1. In the medium bowl, whisk the egg whites until they’re frothy.
  2. Add in the milk and oil and whisk until they’re well incorporated.

STEP FOUR – Assemble and Bake


  1. Add the wet ingredients to the dry and stir to just combine.
  2. Pour the dough into the prepared baking pan and put it in the oven.
  3. Bake for 15 minutes and check for doneness by sticking a toothpick in the center. If it comes out clean, the bread is done. If not, add it back to the oven for 5 minutes at a time.
  4. Place the bread on the rack and let it cool briefly. After a few minutes, take it out of the pan so it can finish cooling.
  5. Cut the bread into nine pieces, add your favorite spread, and enjoy!

Recommended serving size: 1 piece

Exchanges: 2 starch, 1 fat

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

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