Cornbread with Walnuts
A quick, rustic cornbread studded with crunchy walnuts. Perfect for breakfast, a snack, or alongside chili.
- Total time
- 30 min
- Servings
- 8
- Calories
- 220
- Protein
- 5g
comfortingAmericanvegetarianvegetablecrumblycrunchyweekdaybread
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup walnuts
Instructions
- 1
Preheat oven to 400°F (200°C). Line an 8-inch baking pan with parchment paper.
- 2
In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 2 tsp baking powder, and 1/2 tsp salt.
- 3
Stir in 1 cup milk and 2 tbsp melted butter (or oil) until just combined; batter should be lumpy.
- 4
Fold in 1/2 cup chopped walnuts, then pour batter into prepared pan and smooth the top.
- 5
Bake until golden and a toothpick inserted in center comes out clean, about 20-25 minutes. Cool slightly before slicing.
Tools you’ll need
- 8-inch baking pan
- parchment paper
- mixing bowl
- whisk
- measuring cups and spoons
- toothpick
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