Name: Nutrient Dense Cornbread
Ingredients: 1 cup flour (I use freshly milled Einkorn); 1 cup yellow cornmeal (fine ground); 1/3 cup granulated sugar; 1 teaspoon salt; 2 teaspoons baking powder; 2 teaspoons baking soda; 1/3 cup neutral oil or melted butter; 2 large eggs (I use pasture raised); 1 cup milk (i use raw)

Try this whole wheat cornbread recipe! Wow, looking for a cornbread that’s alittle sweet, but not too sweat, soft on the inside and crispy on the outside, perfect for a fall night with a bowl of hot chili, this is it! Not only is it delicious, but you would never know it’s jam-packed full of nutrient dense ingredients, made with all whole foods. And if you have some leftover, enjoy it with some eggs for breakfast.

Nutrient Dense Cornbread

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Ingredients Method

Ingredients

1 cup flour I use freshly milled Einkorn
1 cup yellow cornmeal fine ground
1/3 cup granulated sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1/3 cup neutral oil or melted butter
2 large eggs I use pasture raised
1 cup milk i use raw

Method

Preheat oven to 350°.
Mix dry ingredients except baking powder and baking soda.
Add wet ingredients and gently incorporate. Do not over mix.
Coat bottom and sides of cast iron skillet with 1 tablespoon coconut oil and preheat the skillet for five minutes.
Add the baking powder and baking soda, gently incorporate, and let sit while cast-iron preheats.
After five minutes is up poor mix into cast-iron and bake for around 25 minutes or until internal temperature reaches 200°