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Cornbread

by on January 14, 2015 in Breads, Cornbreads January 14, 2015 BreadsCornbreads
See post on Jodi Tanner at CreateLearnGrow.net’s site!
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Level: Easy

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Description

This moist healthier cornbread recipe was created out of my desire to make it both delicious and mostly whole grain. The whole wheat graham flour adds a wonderful texture to complement the cornmeal. This is fantastic with chili or slathered with butter.

Ingredients

  • ¾ cups Whole Wheat Graham Flour
  • 1 cup Cornmeal
  • ½ cups All Purpose White Flour
  • ½ cups Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Milk
  • ¼ cups Canola Oil
  • 1 whole Egg

Preparation

1. Preheat oven to 400 F. Grease the bottom and sides of an 8×8 baking dish.
2. In a large bowl stir the top six dry ingredients together (flour through salt).
3. In a 2-cup measuring cup combine the milk, oil and egg; whisk well.
4. Add egg mixture to dry ingredients; stir to blend well.
5. Pour batter into greased 8×8 pan and bake for 20-25 minutes until a toothpick inserted in the center comes out clean and bread is slightly golden brown.

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