Whey Cornbread

by Merissa on September 27, 2010

in Recipes

I found this recipe the other day and tweaked it to make it perfect for us. My husband loved it! You can substitute milk for the whey if you don't have any. I was just looking for a way to use up my whey from cheesemaking the other day!

What you need:

  • 1 c. cornmeal
  • 1 c. flour
  • 1/2 t. salt
  • 4 t. baking powder
  • 1 egg
  • 1 c. whey
  • 1/4 c. butter
Mix the dry ingredients and the wet ingredients together separately. Then still together but don't over mix. Pour together in a greased 8"x8" pan. Bake at 425F for 20-25 minutes or until it looks done.

Print Friendly
Are you enjoying what you see here?
Get new articles sent right to your inbox!
Sign up for our weekly newsletters for new articles sent right to your inbox plus get a free copy of my Gardening and Preserving Journal, just for signing up! We will never spam your inbox or send more than one email each week.
Get my Gardening Journal free!

Disclaimer: This post may contain a link to an affiliate. See my disclosure policy for more information.

{ 3 comments… read them below or add one }

1 karen in ND March 14, 2015 at 7:15 am

should the butter be melted, room temperature, or straight from the fridge?


2 Merissa March 14, 2015 at 8:55 am

I usually soften it for this recipe.


3 vv November 1, 2015 at 8:51 am

great recipe, thank you


Leave a Comment

Thanks for taking a moment to share your thoughts and your story. I love to hear from you and love when you are able to add something constructive to the conversation! Please remember this is a supportive and encouraging community. LHL reserves the right to delete any personal attacks, rude or offensive language, or anything not deemed family friendly. If you don't have anything nice to say, please keep it to yourself.

See our Comment Policy for more information.

{ 1 trackback }