Two Cornbread Recipes for Using Up Your Extra Corn Flour

If you have extra corn flour on hand, don't let it go to waste! You can use it to make cornbread, which is delicious topped with butter and perhaps a little jam. Here are two cornbread recipes that both call for a good amount of corn flour, thus helping you use up that supply quickly.

Sweet Maple Cornbread

This tender, sweet cornbread is excellent served for breakfast alongside some fruit. The recipe makes about 12 servings.

Ingredients:

  • 2 cups corn flour
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 stick of butter, melted
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 eggs, gently beaten
  • 1/4 cup real maple syrup
  • 3 cups buttermilk

Preheat your oven to 400 degrees F. Grease a 9x13 baking pan with a little shortening or butter, and set it aside.

In a mixing bowl, combine the eggs, buttermilk, syrup, and butter. Mix well. Pour in the dry ingredients, and stir just until the mixture is uniform; do not overmix. Pour the batter into the greased pan, and bake for 30–35 minutes in your preheated oven. The cornbread should appear slightly brown on top and be firm to the touch in the middle. Let cool for 10 minutes before slicing and serving.

Savory Cornbread

This cornbread has a savory flavor that comes from garlic and fresh herbs. Serve it alongside dinner for a special treat. The recipe makes about 16 servings.

Ingredients:

  • 1 3/4 cups corn flour
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 stick of butter, melted
  • 1 tablespoon white sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 eggs, gently beaten
  • 3 cups whole milk
  • 4 cloves garlic, minced
  • 2 teaspoons fresh rosemary, minced
  • 2 teaspoons fresh basil, minced

Preheat the oven to 400 degrees F, and prepare a 9x13-inch baking pan by greasing it lightly with shortening or butter.

Combine the eggs, milk, and butter in a mixing bowl, and stir to combine. Whisk in the garlic and herbs. Then, pour in the dry ingredients and stir until uniform. Pour the batter into the greased pan.

Bake your cornbread for 30–35 minutes in the preheated oven. You can insert a toothpick in the center to test whether it is done. If the toothpick comes out clean, then the bread is done baking. If crumbs are stuck to the toothpick, bake the cornbread for a little longer.

Let the bread cool for about 10 minutes before serving.

If you want to make cornbread but aren't dealing with a surplus of corn flour, then you can buy some corn flour from a company like Dover Corn Products LTD.


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