Iroquois White Corn Project

Iroquois Roasted Cornbread



  • 1 cup Iroquois Roasted White Corn Flour
  • 1 cup flour
  • 1 stick butter
  • ½ cup sugar
  • 2 eggs
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup vanilla maple yogurt (or milk)


Preheat the oven to 400 degrees. Grease a muffin tin or cake pan with butter or olive oil.
In a large mixing bowl, cream the butter and sugar and add the eggs. Stir well. Add the flours, baking powder and salt to the creamed butter. Stir in the yogurt. Pour batter into the prepared pan and bake for 20-25 minutes or until beautifully brown.

 Makes 12 or more muffins or 9x12” cake.

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