Friday, March 28, 2008


I like cornbread that has a mix of flours, so that it isn't as grainy/crumbly as a corn meal only bread. To add a nutty flavor, I used a sunflower millet flour for this one, and it matches the texture and flavor of the corn meal - tasty!

1/3 c honey
1 egg
1 c buttermilk
4 Tbsp melted butter or coconut oil
1/2 tsp baking soda
1 c organic corn meal
1 c organic whole wheat pastry flour (I used sunflower millet bread flour - YUM!)
2 tsp baking powder
1/2 tsp ground sea salt

Preheat oven to 400ºF.
Beat together egg, buttermilk and honey. Stir in melted butter.
Stir together the dry ingredients in a different bowl.
Combine two mixtures and stir.
Bake in greased square cake pan or muffin tins.
Bake about 20 minutes for a pan, and 15 - 17 for muffins (until golden).

Cool, then slice and eat with butter and a drizzle of honey. SO good!

Remember this flour? That is what I used for this bread!


Lisa Anne said...

Its lunch time and I am reading your blog! Everything looks really yummy, esp. panini (what's the plural of panini?)

Saskia said...

the yummiest cornbread I make uses fresh ground corn and wheat- yum!

Anonymous said...

The visuals on your site are outstanding. I often believe that all I do is cook; but after cruising your blog I believe, once again, that it's all worth it.

denise said...

kristin - thank you. i think it is worth it too! :)

denise said...

saskia - do you use a regular mill to grind corn? we just recently found a local source for dried organic corn and want to try it (we have a hand crank mill).

Saskia said...

I use a regular mill- I have a wheat grinder as I grind all my wheat fresh since it's healthier, and yummier! I love all the pictures and recipes on your blog!