Country Whole Wheat Cornbread |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Beth Hensperger Ingredients:
3 1/2 cups fine-grind yellow cornmeal, preferably stone-ground |
2 cups whole wheat pastry flour |
1/2 cup packed light brown sugar or 1/2 cup granulated maple sugar |
2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
4 large eggs |
3 cups buttermilk |
3/4 cup unsalted butter, melted |
Directions:
1. Preheat oven to 325°; grease a 12-inch springform or deep cake pan.
2. In a bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs and buttermilk; add to the dry ingredients and pour the melted butter over the top.
4. Stir just until all the ingredients are moistened yet thoroughly blended; don’t overmix.
5. Pour the batter into prepared pan; bake in the center of the oven for 45-50 minutes, until the cornbread is golden around the edges and a pick comes out clean.
6. Let stand for 15 minutes before cutting it into thick wedges.
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