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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 a Walnut and Currant Cornbread Stuffing!
Created By: Chef Cindy Pawlcyn
Servings: 12 (use 8 inch round or square pan)
Prep Time: 30m
Cook Time: 30m


    · 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 walnuts
    · Canola oil (to oil the cake pan)


1. Preheat oven to 350° F.

2. 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.

3. 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).


    Calories: 208
    Total Fat: 11 g
    Saturated Fat: 1 g
    Monounsaturated Fat: 22 g
    Polyunsaturated Fat: 3 g
    Trans Fat: 0 g
    Cholesterol: 20 mg
    Sodium: 181 mg
    Total Carbohydrate: 25 g
    Dietary Fiber: 3 g
    Protein: 4 g

Recipe and photo courtesy of California Walnuts (

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