Cornbread is one of me and Emily’s guilty pleasures. Yes, we admit that cornbread is an odd thing to have as a guilty pleasure because it’s not a pint of cookie dough ice cream or a sinfully delicious chocolate bar. Nonetheless, it is a dangerously guilty pleasure for us because we have a serious love-hate relationship with cornbread. It’s simple, slightly sweet, and we can easily eat at least half of the pan in one sitting. Give us 24 hours and the whole thing will be gone.
Over the years, Emily and I have made cornbread using different brands of cornmeal, but our favorite is Albers yellow cornmeal. It also happens to have the best recipe on the back of the box. It has the perfect ratio of flour to cornmeal, ensuring that the bread will have a delicious corn flavor and a hearty texture.
Emily and I also love cornbread because it is easily adaptable for a variety of dietary restrictions. We therefore have been able to carry the recipe along with us as our dietary needs changed. I made this particular batch with unsweetened almond milk to make it dairy free and substituted olive oil for vegetable oil because it was the only thing I had in my pantry. I also halved the sugar content because I love to drizzle honey on the top of my cornbread and figured the actual bread wouldn’t need as much sweetness.
Give this cornbread a try and modify it in any way to meet your dietary needs. Enjoy!
- 1 cup yellow cornmeal
- 1 cup flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1/3 cup olive oil
- 1 egg
Preheat oven to 400 degrees Fahrenheit and grease an 8×8 or 9×9 baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. In a smaller bowl, whisk together milk, oil, and egg. Pour the wet ingredients into the dry ingredients and mix until just combined. Bake for 20-25 minutes. Serve warm and store in a sealed container.