Traditional Cornbread

My Traditional Cornbread

Beans and Cornbread!

1 C whole wheat flour, or white if you prefer

1 C cornmeal, organic

4 tsp. baking powder

3/4 tsp. salt

Mix the dry ingredients together in a large bowl then add the following:

1/4 C honey, local

2 whole eggs, farm fresh

1 C milk, any kind you like

1/4 C olive oil

Stir all together until the ingredients are evenly distributed, don’t over mix though. Pour into an 8 X 8 lightly greased pan and bake in a hot – 425 degree – oven for about 25 minutes.

Test with a toothpick in the center to make sure it’s done to your liking. It should be brown on top, crisp on the edges and crumbly on the inside. Make sure to have plenty of butter and honey to go with this!

How to tweak it to suit yourself;

flour; whole wheat or white, organic or not

cornmeal; organic or not, fine texture or coarse

baking powder and salt; not much leaway here

sweetener; honey or sugar or none at all

eggs; farm fresh or store bought ya gotta have em!

milk; whole, skin or anything in between, fresh from the cow is even better!

oil; I use almost exclusively olive oil, bacon grease is really decadent and delicious, canola is quite fine. I don’t advocate corn oil or vegetable oil.

A batch cooked in a cast iron skillet.

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