RECIPE FOR WHOLE WHEAT CORNBREAD
Nothing beats a warm cup of chili and a slice of buttery cornbread for a pleasant meal. We have never had a poor loaf from our recipe, and our cornmeal makes a fantastic loaf that stays together. You don’t need any special tools or mixers because it’s so simple. Just a fork or spoon and a bowl. Try something different by mixing in some fresh corn kernels, a can of green chiles, or berries with the batter. You can even pour some local honey on top.
INGREDIENTS
- 3/4 C Cornmeal (fine or coarse)
- 3/4 C Heritage Whole Wheat Flour or Whole Wheat Pastry Flour, sifted
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 1/4 C Sugar
- 3/4 C Milk
- 1 Egg, beaten
- 2 Tbsp Butter, melted
- 3/4 C Apples, diced
- Chilies, to taste
DIRECTIONS
- Heat oven to 350 F for at least 30 minutes.
- Stir cornmeal and flour together.
- Mix in baking powder, salt and sugar.
- Stir in beaten egg and milk.
- Add butter, mixing well.
- Mix in apples or chilies.
- Place in a greased 8″ or 9” square pan, or a cast iron skillet
- Bake at 350 degrees, 25 minutes or when it’s brown and a toothpick inserted comes out clean. Watch to see that it doesn’t overbake.
- Cool and cut into squares.
