Home for the Holidays, by Thomas Kincaid

Friday, July 18, 2008

Whole Wheat Cornbread

1 1/2 c cornmeal
1 c whole wheat flour (patsry is best)
1 t salt
1/2 t baking soda
1 t baking powder

3 T honey
2 large eggs, beaten
2 T melted butter
2 c buttermilk, or 2 c 2% with 1 T vinegar

Preheat oven to 425 degrees.

Stir dry ingredient together. Mix liquids together. Add dry ingredients to liquids. Stir til smooth. Pour into greased 8"x8" pan. Bake 25 minutes.

Serve with honey butter. Yum, Yum!!


Ruth Hull Chatlien said...

Ooh, ooh, thank you for posting this. I've recently given up white flour, so whole grain recipes are my new thing.

Trish said...

that is absolutely delicious looking! Hey...please tell me what honey butter is?!

Leilani said...

I googled whole wheat cornbread and found your blog/recipe. I made it tonight (with freshly ground white wheat flour) and it was Delicious. Thank you so much for a wonderful recipe. I had a little trouble with the time, 25 minutes wasn't long enough. I may have been in too much of a hurry when measuring the grains. Again, thank you.

Martha said...

I googled whole wheat corn bread and your recipe came up. Thank you soooo much! I made it with freshly ground wheat and freshy ground corn meal. This is the best corn bread I've ever had! My family adored it!