Whole Grain Cornbread
This is my go to cornbread recipe. I changed it years ago to
Servings: 9 servings
- 1 cup cornmeal I always use yellow.
- 1 cup whole wheat pastry flour You can use a hard red or white winter, but I prefer the soft pastry flour. I like the texture better.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons honey
- 1 cup milk
- 2 tablespoons canola oil you can use any fat of choice.
Preheat oven to 425 degrees.Line 9 muffin slots with cupcake liners. If you prefer, spray or butter an 8x8 pan. I like muffin size better as it bakes more quickly. Combine dry ingredients and wet ingredients in separate bowls. Mix ingredients together, being careful not to overmix. Pour into muffin pans. Bake until very lightly golden brown. Cornbread bakes quickly, so watch it carefully. It is a whole wheat cornbread so it cooks even more quickly, and will dry out just a fast. Remove from pan as quickly as you are able. Now, sit back and enjoy. You deserve it.