The Hodgson Mill Cornbread recipe can be one of your favourite recipes as this is from whole grain and requires fewer ingredients than any other bread. Moreover, we all want to save time and serve nutritious food at home, aren’t we?
Set the oven at 400 degrees F for the preheating option.
Grease a heavy bottom skillet preferably 10” in size with two tablespoons of canola oil on it. Keep the pan inside the oven for five to seven minutes so that it can get preheated before baking.
Mixing All the Dry Ingredients
Take all the dry ingredients in a big bowl. Stir with a dry spatula so that they can be combined into one mixture. Keep this dry mixture aside.
Mixing All the Wet Ingredients:
Take all wet ingredients and combine them in a bowl whisking constantly. Whisk until all the ingredients are incorporated into one mixture.
Keep the egg mixture ready for the final batter mixing.
Making the Final Batter
Now mix this egg mixture with the dry in several portions. Mix until they get combined properly. It may take 5 to 6 minutes or more with a hand whisk to get a well incorporated mixture. Over beating may cause negative results, so prevent overdoing carefully.
Now take the preheated pan out of the oven carefully. Spread the hot oil by moving the oil around the pan. Try to roll the oil all over the pan. Now slowly pour the batter on the pan. A nice hissing sound will start the baking process. The bread will start to rise too.
Put the pan back. Fix the timer to 25 minutes. Check after 20 minutes. If the cornbread turns light golden brown and comes off the pan at the edges then wait 5 more minutes. Insert a tall stick skewer to check whether it’s done in the middle. Take it off the oven. Serve when it’s still warm.
Tips
The oil used in this recipe can be substituted by canola or peanut oil. The oil needs to be portioned for two different uses.
The final batter needs to be just whisked together so that it turns into a single mixture rather than beating it too much, turning it to a foamy texture.
Choose any type of cornmeal available in the grocery. There are many types of cornmeal in the Southern USA but you can choose any kind of that for your gluten free choice. Also, some recipes mention flour in the ingredients which you can always skip if you want a gluten free cornbread mix recipe.
Use a cast iron pot if you don’t have a heavy bottom pan. Also, if you want to use glass or Pyrex dishes then increase the baking time a little and check before you are sure it is done.
Preserve your cornbread wrapping it tight, first with a cling wrap or foil and then storing it in a Ziploc bag. It will be good for two to three days at room temperature. You can keep it inside the fridge for one week. Also, if you want to freeze it you can keep it for two or three months in the freezer. All you need is a good packaging to keep it fresh for longer storing age.
Nutrition
Nutrition Facts
Hodgson Mill Cornbread Recipe
Amount per Serving
Calories
276
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
0
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
3
g
Cholesterol
49
mg
16
%
Sodium
1537
mg
67
%
Potassium
245
mg
7
%
Carbohydrates
33
g
11
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
8
g
16
%
Vitamin A
183
IU
4
%
Calcium
183
mg
18
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.