Canada / Canada's food guide
Cornbread
Corn plays a large part in Indigenous cooking. Serve the cornbread with stew or chili, or enjoy a slice with fruit as a snack.
Ingredients
- light sour cream30 mL (2 tbsp)
- lower fat milk or unsweetened fortified plant-based beverage310 mL (1 ¼ cups)
- sunflower oil60 mL (¼ cup)
- eggs2
- whole wheat flour335 mL (1 ⅓ cups)
- medium grind cornmeal165 mL (⅔ cup)
- granulated sugar165 mL (⅔ cup)
- baking powder15 mL (1 tbsp)
- salt2 mL (½ tsp)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Preheat the oven to 175°C (350°F). Mist a 20x20 cm (8x8-inch) pan with non-stick spray or line with parchment paper.
In a large bowl, whisk sour cream, milk, oil, and eggs together.
In a separate bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Add to the large bowl and stir until combined.
Transfer batter to the pan and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges. A toothpick inserted into the centre should come out clean or with a few moist crumbs.
Cool in the pan for about 20 minutes. Cut into 16 square pieces and serve.
