Honey Wheat Cornbread Using Freshly Ground Flour Recipes
HOME MILLED CORNBREAD
This fresh-milled whole grain cornbread uses heirloom mushito corn and pima club soft white wheat for deep and delicious flavors and a wonderful soft texture.
Provided by Melissa Johnson
Categories Recipes
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Grease a 9" round pan or 8" square pan or line a muffin tin.
- Preheat your oven to 400°F.
- Mill the corn, first at a coarse setting, followed by a fine setting; then mill the wheat at the finest setting.
- Combine the dry ingredients together in a large bowl: flours, sugar, baking powder, and salt.
- In a small bowl, beat the egg, then add the oil and milk.
- Gently stir the wet ingredients into the dry ingredients just until incorporated.
- Pour the batter into your prepared pan and bake for 20 minutes or until a toothpick poked in the center of the cornbread comes out clean. The edges of the cornbread should have begun to brown.
- Carefully transfer to a cutting board or platter and serve warm. Leftovers can be covered and reheated in the microwave for 15 seconds.
HONEY WHOLE WHEAT CORNBREAD
Make and share this Honey Whole Wheat Cornbread recipe from Food.com.
Provided by stephstew
Categories Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Coat 12-cup muffin tin with cooking spray. Place in oven.
- Preheat oven to 425°F.
- Whisk together cornmeal, flour, baking soda, and salt.
- In separate bowl, whisk together yogurt, milk, eggs, applesauce, and honey.
- Mix wet and dry ingredients.
- Remove pan from oven and carefully spoon batter into cups. (I fill them about 3/4 full).
- Bake for 20 minutes, until golden brown.
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