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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Just like the cornbread Grandmas used to make without the corn! I made this last night with a pot of pinto beans and everyone said it was awesome. They couldn't have told the difference if I hadn't told them. Ingredients:
1 cup flour |
1 cup cream of wheat |
1/4 cup sugar |
4 tsp. baking powder |
2 eggs |
1 cup milk |
4 tbsp. cooking oil (i like safflower) |
*make sure to substitute baking powder with 2 tsp. of cream of tartar and 1 tsp. baking soda to make this completely corn-free. |
Directions:
1. Sift all dry ingredients together in a medium bowl. In a small bowl mix together eggs, milk and cooking oil. Add to dry ingredients and mix until smooth. Cook at 400 degrees for about 25 minutes until brown.
2. Note: I use free range eggs provided by a neighbor. The yolks are almost orange there's so much good stuff in there so my bread turns out a beautiful yellow just like the real thing. However if you don't have access to free range eggs and you want your bread to look like cornbread just add a little yellow food coloring.
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