New England Corn Bread

New England Corn Bread

Sugar In The Raw Organic White | Makes 8 pieces


1 1/2 cups unbleached all-purpose flour
1/2 cup yellow stone-ground cornmeal
1/4 cup Sugar In The Raw Organic Whiteâ„¢
1 tablespoon baking powder
1/2 teaspoon salt
1 cup 1% milk, at room temperature
2 large eggs
3 tablespoons melted unsalted butter or canola oil


Preheat the oven to 425° F. Coat a 9-inch x 9-inch baking pan with cooking spray and set aside.

In a large bowl, whisk the flour, cornmeal, sugar, baking powder and salt together to combine them. In a large measuring cup, whisk the milk, eggs, and oil together. Pour the liquid ingredients into the dry ones and mix with a wooden spoon just enough to combine them; leaving a few lumps is fine. Spread the batter evenly in the prepared baking pan.

Bake the cornbread in the center of the oven for 25-30 minutes, until the top is golden and the edges lightly browned. Cool the cornbread in the pan on a wire rack for 20 minutes. Cut into nine 3-inch squares and serve warm.

Nutrition Information

Serving size per piece: 170 calories, 5 g fat 3 g saturated fat, 27 g carbohydrate, 5 g protein, 1 g dietary fiber, 59 mg cholesterol, 318 mg sodium

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