This New England-style cornbread pairs especially well with a warm bowl of chili or soup. Alternatively, for a sweet snack, we enjoy ours spread with honey or pumpkin butter.

STEP ONE – Preparations

  1. Preheat the oven to 400°F.
  2. Lightly spray an 8×8-inch metal pan with canola spray.
  3. Get out a large bowl and a medium bowl.
  4. Set up a cooling rack.

STEP TWO – Make the Batter


1 ¼ cups all-purpose flour
¾ cup cornmeal
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon fine sea salt
1 large egg plus 1 egg white
1 cup milk
¼ cup canola oil


  1. In the large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
  2. In the medium bowl, whisk the egg whites until frothy.
  3. Add the egg yolk, milk, and oil and whisk well.
  4. Add the wet to the dry ingredients and stir to incorporate without overmixing.

STEP THREE – Bake the Bread

  1. Pour the batter into the pan.
  2. Bake for 20 minutes until lightly browned and a toothpick inserted into the center comes out clean.
  3. Cool the cornbread on the cooling rack for 10 minutes.
  4. Remove from the pan and cool for another 10 minutes.
  5. Cut into 9 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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