Corn plays a large part in Indigenous cooking. Serve the cornbread with stew or chili, or enjoy a slice with fruit as a snack. #NationalIndigenousPeoplesDay

Prep time
10 min
Cook time
40 min
Servings
16
Prep time
10 min
Cook time
40 min
Servings
16

Ingredients

  • 30 mL (2 tbsp) light sour cream
  • 310 mL (1 ¼ cups) lower fat milk or unsweetened fortified plant-based beverage
  • 60 mL (¼ cup) sunflower oil 
  • 2 eggs
  • 335 mL (1 ⅓ cups) whole wheat flour  
  • 165 mL (⅔ cup) medium grind cornmeal
  • 165 mL (⅔ cup) granulated sugar
  • 15 mL (1 tbsp) baking powder 
  • 2 mL (½ tsp) salt 

Directions

  1. Preheat the oven to 175°C (350°F). Mist a 20x20 cm (8x8-inch) pan with non-stick spray or line with parchment paper.  
  2. In a large bowl, whisk sour cream, milk, oil, and eggs together.
  3. In a separate bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Add to the large bowl and stir until combined.
  4. Transfer batter to the pan and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges. A toothpick inserted into the centre should come out clean or with a few moist crumbs.
  5. Cool in the pan for about 20 minutes. Cut into 16 square pieces and serve.

Recipe highlights

Slide
1 of 3
Mist pan with non-stick spray.
Slide
2 of 3
Whisk sour cream, milk, oil, and eggs together.
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3 of 3
Bake until slightly golden; test doneness with toothpick.

Tips

  • Soak cornmeal in 335 mL (1 ⅓ cups) of warm water for a few hours before adding at step 2. This helps soften it and allows for moister corn bread.
  • Invite your little chefs to the kitchen! They can help measure and mix ingredients. 
  • Increase your fruit intake by adding 125 mL (½ cup) fresh or frozen berries at step 3.
  • Cornbread can be refrigerated in an airtight container for 3 days or in the freezer for up to 2 months.