Steve Reynolds' Scratch Cornbread

3.7 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 115.8
  • Total Fat: 3.4 g
  • Cholesterol: 25.0 mg
  • Sodium: 289.5 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Steve Reynolds' Scratch Cornbread calories by ingredient
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Easy to make from scratch. Easy to make from scratch.
Number of Servings: 8


    3/4 cup Yellow Cornmeal,
    3/4 cup Whole Wheat Flour,
    2 tsp Baking Powder,
    1/2 tsp Salt
    3/4 cup Milk, 2%
    1 large Egg
    1 tbsp Canola Oil


Mix dry ingredients in a bowl. Add wet ingredients in another bowl and mix. Then combine the wet and dry mixtures together stir just until combined. DO NOT OVER MIX. If needed, add until desire thickness (it should be about the consistency of prepared oatmeal.)

Heat an 8" cast iron skillet or baking pan with the canola oil in hot. Pour cornbread mixture into heated pan and place in a 400 degree oven for 15 to 20 minutes or until done.

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Member Ratings For This Recipe

  • This is the perfect size for the two of us with leftovers for breakfast. I used all organic cornmeal and love the nice crisp crust you get with an iron skillet. - 1/24/14

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  • The taste was okay. My family didn't like the texture. So, I probably won't make it again. - 3/15/12

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  • I really enjoyed this cornbread recipe. I added a couple tablespoons of honey for a touch of sweetness. Great with homemade veggie soup! - 9/18/11

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  • c...way too much oil1 does not rise very much at all...might be better in a 8" skillet. - 6/29/10

    Reply from SREYNOLDS02 (3/5/12)
    I use an 8" skillet and you can certaily use less oil. I have added that I used an 8" skillet to the recipe. Thanks for pointing that out.

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  • Very good, made tonight and husband really liked even with the whole wheat flour. I'll convert him yet. - 2/26/10

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