Honey Wheat Cornbread (Using Freshly Ground Flour) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is our favorite cornbread recipe. concocted after much time fiddling around with traditional recipes trying to convert them into a healthier alternative using whole grain flour. My kids could make a meal of this by itself. If you're going to give it a try, serve warm (of course); slice pieces in half horizontally and spread with butter and additional honey, replace tops and enjoy. *NOTE* If using store bought all-purpose or wheat flour, flour amounts will not be the same. Ingredients:
5 tablespoons honey |
1/4 cup oil |
4 tablespoons ground flax seeds |
3/4 cup water |
1/2 cup milk |
1 cup cornmeal |
1 1/4 cups freshly gorund soft wheat |
1 1/4 teaspoons baking powder |
1/2 teaspoon salt |
Directions:
1. Combine ground flax and water; set aside until water is absorbed (about 10 minutes).
2. Combine remaining ingredients; add flax.
3. Spread into baking dish. (I actually use a 11 round stoneware deep dish baker for this cornbread with an 11-cup capacity. I think a 9x9x2 square pan would be an equivalent substitution, or a 13x9 rectangular pan - but you may have to adjust the cooking time.).
4. Bake at 400° 15-20 minute or until golden brown and tests done.
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