Colonial cornbread recipe

Colonial Cornbread recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Colonial cornbread recipe is a delightful and traditional dish that harks back to the early American settlers. Made with simple ingredients like cornmeal, flour, and buttermilk, this recipe offers a taste of history in every bite. The cornbread is moist, slightly sweet, and pairs perfectly with soups, stews, or enjoyed on its own. With its rich heritage and comforting flavors, this recipe is sure to become a family favorite.

Keywords: colonial, cornbread, traditional, buttermilk, heritage

Colonial cornbread recipe details

Colonial cornbread recipe, recipe Rating: 4.6
Number of votes:104

Ingredients

1 egg

1 cup milk

2 Tablespoons apple cider syrup

2/3 cup cornmeal

1 cup whole corn (cooked)

3/4 cup white or whole wheat flour

1 Tablespoon baking powder

1 teaspoon salt

3 Tablespoons melted butter

Instructions:

This is a favorite recipe using apple cider syrup. To prepare syrup, boil fresh cider (not pasteurized) for 8 to 10 hours over a low flame until dark and thick. This can be stored, unprocessed, in the refrigerator for months, or canned by a simple waterbath process.

Beat egg until light. Add milk and apple cider syrup. Mix dry ingredients and gradually add to liquids. Add melted butter and cooked corn. Stir briskly. Pour into buttered 8-inch square pan. Bake at 450 degrees Fahrenheit for 20 minutes.