Dinner By Dagny

Not just food, food with flavor

Perfect Cornbread

We held a Cruzan Sunday at our house on Sunday.  This usually equates a fun group of people who get together for food and drinks. Unlike most of them, this one was planned in advance so we had quite a combination of attendees.  As is always the case, there was a discussion about what sort of food we should cook and the tasty cocktails.  We have gotten in the habit of cooking a bone-in pork roast caribbean style (with garlic, oregano, thyme embedded in the meat) and slow cooked for several hours on the grill.  We also had some Bajan scotch bonnet pepper sauce that was more mustard than pepper sauce, so I used that as the basis for my pulled chicken barbecue sauce.

These are pretty standard family favorites, but this time we had one more fantastic contribution…perfect cornbread.  I have attempted to make cornbread before, both from mixes and and from scratch and I never liked the results.  They were ok, but never what I wanted.  This time we did a few things differently.  First, while cleaning up, my husband decided to take his leftover field corn (from last year’s garden), separate out the corn kernels and grind it into cornmeal.  I searched through lots of recipes online and read all the reviews.  I like my corn bread sweet (but not overly so) and I like the corn flavor.  I found this recipe at allrecipes and took the reviews to heart.


2 cups cornmeal

2 1/2 cup milk

1 1/2 cup flour

1 tablespoon baking soda

2/3 cup sugar

1 teaspoon salt

2 eggs

1/2 cup butter


1.  Separate corn kernels from cob

2.  Grind corn kernels into corn meal

3.  Preheat oven to 400 degrees

4.  In a small bowl, combine cornmeal and milk.  Let stand for 5 minutes

5.  Grease 9×13 baking pna

6.  In a large bowl, whisk together flour, baking powder, salt and sugar

7.  Mix in cornmeal mixture, eggs and butter

8.  Beat for 5 minutes with electric mixer

9.  Pour batter into prepared pan

10.  Bake in preheated oven for 30 -45 minutes.  Start checking at 30 minutes, and every 5 minutes thereafter until it’s done.  Knife inserted into center of the cornbread should come out clean


This was declared the best cornbread people had ever eaten, repetitively by our guests. It was perfect for my palette.  My husband declared it good enough to enter his company’s bake-off with, despite the required additions of bacon and cheese.


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