Let’s state at the outset, you can use this recipe to make easy, delicious cornbread with any kind of milk (or buttermilk).
When I started experimenting with milk kefir in baking for my first cookbook, I eventually hit upon the idea of kefir corn bread. To cut to the chase folks, after all these delicious baked goods, from muffins, to French toast, biscuits, pancakes, and even my kefir-fermented sourdough, I think it’s safe to say that anything in baking that calls for milk or buttermilk can be substituted with milk kefir and only get better as a result!
The milk kefir turns up the flavor and resists the drying you might find in milk cornbread, much as buttermilk does. In order to bring the whole thing together to the next level, the recipe calls for a hint of honey which perfectly balances with the lactic acid in the kefir. On the other hand, if you’ve ever had buttermilk cornbread, you know there’s no sourness there, just a little deeper flavor profile going on. I am quite certain you’re going to love it!
You can use store bought or homemade whole-milk kefir. Around one and a third cups whole milk will yield the cup of finished milk kefir needed for the recipe. If you’re interested in making your own kefir or just getting started, here is my comprehensive kefir guide.
Now let’s do this!
Yield:
9″x9″ pan of cornbread (around 9 servings), or 1 loaf pan (7-8 cornbread mini “loaves”)
You will need:
- 9″x 9″ pan or loaf pan to up your presentation & convenience
- Spray oil (optional)
- Measuring cups & spoons
- 2 medium mixing bowls
- Whisk/fork
- Large mixing spoon (also use for spooning batter into the pan)
Ingredients:
- 1 cup all-purpose flour (120g)
- 1 cup coarse (or medium-grain) yellow cornmeal (120g)
- 1/2 cup turbinado (or regular white) sugar (100g)
- 1 tsp salt (5g)
- 1 TBSP baking powder (12g)
- 1 cup fermented milk kefir (stirred once separated)
- 2 eggs
- 2/3 stick butter (6 TBSP), melted (or sub with 1/3 cup neutral cooking oil)
- 2 TBSP honey (20g)
Directions:
1.) Preheat the oven to 400F
2.) Spray the 9X9 or loaf pan with oil or rub down the sides with butter
3.) In one bowl, combine all the dry ingredients
4.) In the other bowl, begin by adding the eggs and whisking. Then add the honey and whisk in well. Add the milk kefir and melted butter to the mixture and whisk well.
5.) Make a well in the dry ingredients and add about half the wet mixture. Mix and then add the rest. Mix until evenly combined but do not overmix. It is expected that there be some small lumps remaining.
6.) Transfer the batter to the oiled pan and place in the oven on the middle rack for 30 minutes. Don’t remove until the top is set and golden. As desired, it may be broiled on low for a minute or two more once the top has set. (This will also give those crispy edges shown in the featured photo, which I love but might not be for everyone, but I promise they’re not burnt!)
Note: If using a loaf pan, you can fill all of them (will reach about 2/3 to the top), but if you prefer extra tall cornbread, you might prefer to only fill 6-7 of the spots (about 3/4 full each).
7.) Remove and allow to cool for 10-15 minutes before removing from the pan and serving.
Suggested to serve warm with butter or honey butter.
