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 Walnut and 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 baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup walnut oil
- 1 large egg beaten
- 1/2 cup dried currants
- 1/2 cup roughly chopped California walnuts
- Canola oil (to oil the cake pan)
- Preheat oven to 350°F.
- Combine flour, cornmeal, sugar, baking powder and salt in a medium bowl. Mix well. 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°F for 30 minutes.
- The cornbread should be golden brown and spring back when pressed. Test with a toothpick, 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).
*Please note, nutritional information below reflects one serving of the Walnut Currant Cornbread. When used in the Walnut and Currant Cornbread Stuffing and Chicken Roulade with Walnut and Currant Cornbread Stuffing recipes, the appropriate quantity of bread has been included in the per serving analysis of those recipes.