Toshi's California Cornbread


"Your integrity will always be remembered longer than your prosperity."






Recipe courtesy of
Toshi Mosby
  • 1-1/2 cups yellow cornmeal
  • 1/2 cup white flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 3 eggs, well beaten
  • 1-1/4 cup milk
  • 1/3 cup butter, melted
  • 1/4 cup honey
  • 1/2 cup currants
  • 3 cloves garlic, finely minced
  • 1 tsp. tangerine peel, grated or minced
  • 1 ear of corn, whole kernals removed
  • 1/4 cup minced cilantro (fresh coriander)


Preheat oven to 400°F.

In large mixing bowl, add cornmeal, flour, baking powder and salt; mix well. In a separate bowl combine eggs, milk, butter and honey; mix well. To the wet mixture, add currants, minced garlic, tangerine peel, corn kernals that have been cut off an ear of corn, and minced cilantro. Mix well. Then blend in the dry ingredients; mix just until the dry ingredients are moistened, leaving plenty of lumps.

Butter a 9 x 5” loaf pan; then pour in the batter. Cook in a 400°F oven about 50 minutes. Cornbread is done when a knife inserted deep into the cornbread comes out with no batter on it.

Cut into slices and serve with butter and honey.

Oven Temp.: 400°F
Baking Time: 50 min.
Amount: Serves 6



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