easy cornbread

Easy Old-Fashion Corn Bread Recipe

I try to eat healthy (I do), but sometimes, you just have to give into comfort food – regardless of the label associated in doing so. The following is an old-time recipe of corn bread. Again, like any recipe, feel free to adjust if you wish to modify nutritional content (i.e. partially substitute flour for flax meal, reduce egg content, etc.)

  • Source of: protein, carbohydrates, fats, vitamin C, iron, selenium
  • Calories per serving: 130
  • Servings: 20
  • Pre-heat Oven: 365 Degrees Fahrenheit
  • Prep Time: 15 minutes
  • Baking Time: 45-60 minutes


  • 1 1/4 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 cup brown sugar
  • 1/2 lime (medium)
  • 3 whole organic eggs – medium
  • 1 tsp freshly grated nutmeg
  • 1 tsp pure vanilla extract
  • 1/3 cup organic coconut oil
  • 1 cup freshly squeezed orange juice
  • 1 tsp baking soda
  • 1 TBSP of sunflower seeds (optional)

You will also need:

  • baking container (approximate dimensions: 10 inches x 10 inches)
  • 1 medium/large mixing bowl
  • 2 small bowls (size for cereal)
  • measuring spoons
  • measuring cups
  • grater (or zester)
  • fork
  • mixing spoon


  1. Combine flour, cornmeal and baking powder into the medium/large size mixing bowl.
  2. Separate the egg yolks from the egg whites; having one small bowl for each. (Make sure to remove the white cord from all eggs)
  3. Combine the sugar, lime, vanilla and grated nutmeg with the egg yolks. Stir the contents vigorously.
  4. Beat the egg whites until frothy.
  5. Combine the contents of the smaller bowls with contents of the mixing bowl. Mix well.
  6. Combine the coconut oil with the contents of the mixing bowl.
  7. Slowly add the freshly squeezed orange juice.
  8. Once everything is evenly mixed, pour/fold the cornmeal mixture into the baking container.
  9. Let bake for 45-60 minutes (depending on oven). Bread is ready when a knife is tested in the centre and no batter sticks to knife.
  10. Once baked, allow the cornbread to cool and then cut up into 20 pieces.

Note on nutrition and baking corn bread:

  • During baking, do not open the oven door (since can hinder the rising of cornbread)
  • High quality coconut oil should: a) be cold-pressed and b) have a light coconut fragrance
  • To increase omega fatty acids as well as dietary fibre, add the equivalent of flax meal for every volume of flour reduced (i.e. if you reduce flour by 1/2 cup, add 1/2 cup in flax meal)
  • Nutrition listed is not an exhaustive list.
  • Nutritional analysis is not inclusive of optional ingredients (i.e. flax meal, sunflower seeds)
  • Fats listed are mainly saturated and are from eggs and coconut oil. These fats are naturally occurring and in moderation, have been known to have health benefits.

Did you get to try this cornbread recipe? Comment and share below.

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