Restaurant Cornbread


Okay…. the name doesn’t give this cornbread the full credit it deserves.  It should be called savory, dense and delicious cornbread, but there’s a story to it’s origin.  I received this recipe from a dear gardening friend of mine, Kurt, whose wife, Mary, made this for a potluck.  Everyone who gobbled up a slice had to have the recipe, including me.  And of course, I had to inquire to the origin of the recipe.  According to Kurt, he and Mary, who must have miraculous powers of persuasion, obtained it from a restaurant employee.  I’m not sure just asking for a coveted restaurant recipe would work for me, but I’m sure glad I have Kurt and Mary for friends.

I love pairing this cornbread with Vegan Chili or yummy Beef Tortilla Soup.  


1 1/4 cup flour
3/4 cup cornmeal
1/2 cup + 2 Tbsp. granulated sugar
2 tsp. baking powder
3/4 tsp. salt
1 1/4 cup milk
1/4 cup oil
1 egg

Optional additions for Mexican-style:
1/4 cup red bell peppers, diced
1/4 cup fresh jalapeños, minced
1/4 cup whole kernel corn


Preheat oven to 400 degrees.  Mix dry ingredients together.  Add milk, oil and egg.  Mix until moistened. (Add any additional ingredients- I always add corn, but opt for less spice when serving the kiddos.) Pour into a greased 8×8″ pan.  Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.


Pizza Dough
An easy and quick pizza dough.
Write a review
Prep Time
1 hr 20 min
Total Time
1 hr 20 min
Prep Time
1 hr 20 min
Total Time
1 hr 20 min
2135 calories
380 g
0 g
36 g
64 g
5 g
920 g
4744 g
6 g
0 g
28 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2135
Calories from Fat 317
% Daily Value *
Total Fat 36g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 21g
Cholesterol 0mg
Sodium 4744mg
Total Carbohydrates 380g
Dietary Fiber 14g
Sugars 6g
Protein 64g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 1/2 to 4 cups of bread flour (You can also use all-purpose flour or whole wheat flour. The texture will be different depending on the flour. Bread flour is more crisp, all-purpose is chewier and whole wheat more dense.)
  2. 1 tsp. of granulated sugar
  3. 1 envelope instant dry yeast (make sure it's Instant.)
  4. 2 tsp. kosher salt
  5. 1 1/2 cups of water, heated to 110 degrees
  6. 2 Tbsp. of olive oil
  7. Extra olive oil to coat the bowls.
  1. Using a stand mixer, combine flour, sugar, yeast and salt. Keep the mixer running and add the warm water and 2 Tbsp. of olive oil. Mix until the dough forms a ball. If the dough is still sticky add a little more flour.
  2. Grease a large mixing bowl with the extra olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and place in a warm area to rise for about one hour.
  3. After the dough has doubled in size knead with a bit of flour and separate into two equal portions. Let rest for 10 minutes. Then you're ready to flatten, roll or toss your dough and place on a corn-meal coated pizza peel or baking stone.
Adapted from Bobby Flay's Pizza Dough
Adapted from Bobby Flay's Pizza Dough
Garden Soiree
Share thisShare on FacebookShare on Google+Tweet about this on TwitterPin on Pinterest

No Replies to "Restaurant Cornbread"

    Leave a reply

    Your email address will not be published.