My Lunch Can Beat Up Your Lunch!

Bento Recipes: Country Cornbread


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Who Watches The Cornbread?
"Who Watches the Cornbread?"

What you need:

    1 2/3 cups of cornmeal
    1 cup of all-purpose flour
    1/2 cup of sugar
    1 tbsp of baking powder
    1 tsp of salt
    1 1/2 cups of half & half
    3/4 cups of melted butter
    2 eggs, beaten

Preheat the oven to 425 degrees. Dump the cornmeal, flour, sugar, baking powder, and salt in a large bowl and mix them well. In another container mix the half & half, butter, and eggs well. Add the wet stuff to the dry stuff and stir it until it's moistened. Don't mix too much or it'll get chewy; it's all right if the batter is lumpy.

Grease a 9-inch square pan or a muffin tray, then put the batter in. Bake it for 20-25 minutes, or until it turns golden brown and a toothpick stuck in the middle comes out clean.

You can, of course, bake muffins for bento-friendly servings. Just check the muffins about 5 minutes early, as they cook faster.

A fun variation is blue cornbread, which you make with blue cornmeal. The recipe is exactly the same; just use cornmeal made from blue corn. If you can't find that at your local farmer's market, some Amazon sellers have it.