Here's a little change from the usual cornbread. Rye Flour Cornbread calls for a combination of rye flour, cornmeal, and white flour for a light textured, slightly sweet cornbread that can be served alongside just about anything. It also smells so good while it bakes.Jump to Recipe
This cornbread has very crispy edges which it gets from pouring the batter into a bit of butter that you melt right in the pan. For even crispier edges, you can use stoneware or glass, but a regular metal pan is fine too.
Rye Flour Cornbread Pan Size
The recipe calls for a 9-inch square pan, but if you don't have a 9-inch pan, you can divide it between two loaf pans. An advantage to loaf pan cornbread is that you get more of those crispy edge pieces.
- 9 tablespoons unsalted butter
- ¾ cup all-purpose flour (wheat flour) (105 grams)
- ¾ cup rye flour (90 grams)
- ½ cup cornmeal (60 grams)
- 1 teaspoon caraway seeds (optional)
- 3 teaspoons baking powder
- ¾ teaspoon salt plus a pinch
- ¼ teaspoon baking soda
- 2 large eggs lightly beaten
- ½ cup granulated sugar
- 1 cup whole milk
- Preheat the oven to 425 degrees F.
- Put a little over on tablespoon of the butter in a 9-inch square baking pan. Put the pan with the butter in the oven and let the butter melt while the oven preheats. Keep an eye on it or set the timer so that the butter doesn't burn.
- Melt the remaining butter in the microwave or over the stove and set it aside to cool slightly. It doesn't have to be completely cool.
- Whisk together the all-purpose flour, rye flour, cornmeal, caraway seeds (if using) salt and baking powder.
- In a mixing bowl, whisk together the eggs and sugar. Pour in the melted butter, then add the flour mixture alternately with the milk, stirring just until blended.
- Carefully remove pan with hot butter from the oven. Pour batter into the pan so that it flows over the hot butter. Bake for about 23 minutes or until edges are golden brown. Let cool slightly, then cut into squares.