Walnut and Currant Cornbread
Slices of warm cornbread also go well with hearty winter soup or chili. Cornbread
is a welcome addition to any breakfast or brunch menu as well. You can also use
this cornbread for
Currant Cornbread Stuffing.
If you plan to use this for the
Chicken Roulade with
Walnut and Currant Cornbread Stuffing recipe, the cornbread can be made the
day before. You will only need half this cornbread recipe for the roulade dish,
so enjoy the other half fresh on the day you bake it!
- 1 cup all-purpose flour
- 1 cup fine cornmeal
- 3 tablespoons sugar
- 2 teaspoons
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup walnut oil
- 1 large
- 1/2 cup dried currants
- 1/2 cup roughly chopped California walnuts
- Canola oil (to oil the cake pan)
- Preheat oven to 350 degrees F.
- Combine flour, cornmeal, sugar, baking powder and salt in a medium bowl. Mix
- Make a well in the center and add the milk, walnut oil, egg, currants and walnuts.
Mix well and pour into a lightly oiled cake or baking pan.
- Bake at 350 degrees F for 30 minutes.
- The cornbread should be golden brown and spring back when pressed. Test with
a wooden pick; it should come out clean.
- Cool on a rack or serve 1/2 of it warm (for the stuffing, cool the second half,
chop into a coarse dice, and crumble).
Created By Cindy Pawlcyn - Executive Chef at Mustards Grill and cookbook author
Recipe used with permission from
>> Corn Bread Recipes