Posted by: Jonjon | July 24, 2009

Bread – Cornbread – Classic Cornbread 8/10 July 24 2009


290% cornmeal, salt, 32% sesame oil, 80% sugar, 524% water to AP flour

3 cups of cornmeal                                         360g                1 cup

1 cup of flour                                                  124g                13 cup

1/4 teaspoon of sea salt                                                         1/12 tsp

3 tablespoons of sesame oil or olive oil        40g                  1 tablespoon

1/4 – 1/2 cup of natural sweetener, such as rapadura sugar or barley malt – you can also use brown or white sugar if desired         100g                1/6 cup

2 – 3 cups of water 650g                                        0.7-1 cup


Grease a loaf pan with butter or oil and set aside.

Combine the cornmeal, flour and salt in a large bowl. If you are using a dry sweetener, mix in to the dry ingredients. Next, add the oil and sift in with your hands. If you are using a liquid sweetener, add it now and stir to combine. Gradually stir in the water until the mixture resembles a thick cookie dough.

Preheat the oven to 325 degrees. Heat the prepared pan until hot but not smoking. Transfer the batter to the pan, and bake at 325 degrees for 30 minutes. Increase the heat to 350 degrees and bake for another 50 – 60 minutes, until the bread begins to brown and small cracks form on the top of the loaf. Remove the bread from the oven, cool on a metal rack for about 10 minutes and then remove the loaf from the pan. Cool for another 30 minutes on the rack before serving.


This was quite good. It was dry, tasteless, and after two bites you’re full. I used sesame oil and sugar, so there was a sesame fragrance and sweet after taste. In terms of the taste, it was tasteless, except for a slight corn fragrance. In terms of the texture, it wasn’t that good, because it was dry and almost cake like since there was no gluten involved.


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