• Dr. Bloom

Homemade Cornbread

Dry Ingredients:

  • 1 cup unbleached flour

  • 1 cup cornmeal

  • 1/3 cup unbleached sugar

  • 1 teaspoon salt

  • 3 ½ teaspoons baking powder

Wet Ingredients:

  • 1 large brown egg

  • 1 cup low fat milk

  • 1/3 cup avocado and sunflower oil

  • ¼ cup shredded gouda cheese

  • 1 cup cream corn with juice drained


  1. Preheat oven to 400°F and grease 8x11 pan with olive oil.

  2. In a large mixing bowl, add all dry ingredients and mix well with whisk.

  3. Create a hole in the center and add remaining wet ingredients. Mix until well combined.

  4. Pour batter into prepared pan and bake for 30-35 minutes or until an inserted toothpick comes out clean.


You can use whatever type of oil to add to the batter or grease your pan. Personally, avocado and sunflower oil is what we use!

You can use whatever type of cheese you like, we’ve tried this with several types and all have been delicious! We’ve used gouda, parmesan, pepper jack, and cheddar!

We use our own corn from our garden but it has a similar taste and texture of cream corn. I would avoid getting a sweetened version though!

Cooking time will vary by oven and pan size. We have a gas oven and use an 8x11 pan.

A final note would be that I personally don’t ever purchase premade mixes (cakes, muffins, cookies, pancakes, breads, etc.) Most are full of unnecessary colored dyes or additives used to preserve them and increase shelf life. We also avoid any products that are bleached, including flour, sugar, or store bought breads/rolls/etc. It's easier to control both salt and sugar content when you make your own mixes as well!

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