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
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
Instructions
- 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°