We love cornbread in our household. I liked that this recipe called for whole wheat flour. I think it makes the cornbread turn out a little less moist, and more crumbly. But definitely still wonderful - especially slathered with butter! I got the recipe right from the back of the Bob’s Red Mill cornmeal package. We ate this with some delectable Lentil Curry Vegetable Soup, yum!

WHOLE WHEAT CORNBREAD

Ingredients:

• 1 cup cornmeal, fine grind
• 1 cup whole wheat pastry flour, I used freshly ground whole wheat flour
• 1/2 teaspoon sea salt
• 4 teaspoon baking powder
• 1 Tablespoon sugar (optional)
• 1 egg
• 1 cup milk
• 1/4 cup butter, softened

Directions:

1. Preheat oven to 425°. Grease an 8” square baking pan, set aside.
2. Sift together dry ingredients into bowl. Add egg, milk and butter. Beat until smooth, about 1 minute. Do not over beat.
3. Bake in prepared baking pan for 20-25 minutes. Serve warm with butter, and honey if you are feeling adventurous.