Whole Grain Cornbread
A hearty cornbread with no refined grains or sugars.
Servings 9
Ingredients
- 1 cup medium grind cornmeal
- 1 scant cup whole wheat pastry flour measure 1 cup, then remove 1 Tbsp
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 Tbsp maple syrup or honey
- 1 egg
- 1 cup milk
- 1/4 cup butter melted + extra for preparing baking pan
Instructions
- Preheat oven to 425 degrees.
- In large bowl, stir together dry ingredients.
- In a small bowl, mix egg, milk, butter and maple syrup/honey.
- Add wet ingredients into large bowl and gently stir all until just combined.
- Pour mixture into buttered 8 inch square baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean (note the top will not brown much even when the bread is done).
Notes
This version is pretty "grainy," but using a finer ground cornmeal and/or replacing a little more of the cornmeal with whole wheat flour would also work if a smoother texture is desired.