Craig Claiborne’s Cornbread
Updated Nov. 13, 2023
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup corn, peanut or vegetable oil
- 1cup cornmeal
- ½cup flour
- Salt to taste, if desired
- 1tablespoon baking powder
- 1½cup evaporated milk
- 1egg
Nutritional analysis per serving (8 servings)
255 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 6 grams protein; 212 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
Pour the oil into a 5-to-6-cup skillet and place in the oven. Let stand 5 minutes until the oil is hot.
- Step 3
Sift together the cornmeal, flour, salt and baking powder into a mixing bowl.
- Step 4
Add the evaporated milk and egg and the hot oil from the skillet. Stir to blend thoroughly. Pour the batter into the skillet and place in the oven. Bake 30 minutes.
Private Notes
Comments
This cornbread was perfect. Moist, egg-y, corn-y, cake-y and....NOT SWEET!!! I used an 8x8 metal pan instead of a skillet and still got a nice crisp crust on the bottom and sides. This will be my go-to cornbread from now on!
This came out delicious, “corny” and light as a feather. Not for lovers of dense, sweet cornbread. I did not have the correct oils so used a couple of tablespoons of butter. Substituted buttermilk for the evaporated milk. The metal baking dish worked fine.
I made this instead of my normal cornbread recipe which calls for a cup and a half of cornmeal when I realized, in a panic, but I only had one cup of cornmeal available. I started searching for a recipe that called for just one cup. This did the trick I was initially quite skeptical as I thought the batter was very thin, I did use regular whole milk instead of evaporated milk, but, wonder of wonders this came out absolutely excellent with the only change being whole milk instead of evaporated.
Easy to make, I like that there were not many steps. I didn’t have evaporated milk but will try that next time. I used 1 cup whole milk 1/2 macadamia nut milk. Also had to substitute almond flour as I ran out of all purpose. The texture of this cornbread was not super dense which I don’t mind at all. My mom felt the texture was “raw” and had to toast it. But she is picky anyhow. I don’t mind making this again. It made a nice side to lentil soup for my dinner today.
Good, I used olive oil which worked, next time I will do half butter. Also will add some whole corn for more flavor and texture. I like how moist this was.
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