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Welcome to Cynthia's Home Cooking.
Today's recipe is Wheat Cornbread.
I'm putting a new healthy spin on an old American classic.
Normally cornbread is made with flour and a fat, such as oil or butter.
But today we're making it a healthy way using wheat flour and vegan butter made from shredded coconut.
Now let's get started!
Before we begin, please gather the following:
Before we start, let's preheat our oven to 375 degrees.
To begin the cornbread mixture, let's add one cup of corn meal to our mixing bowl.
Add 1/2 cup of wheat flour.
2 teaspoons of baking powder
Add 1/2 teaspoon of salt.
Lightly whisk the dry ingredients for a few seconds until they are well blended.
Next, let's add one whole egg.
One cup of 2% milk. Organic if you prefer.
Add one tablespoon of butter. Use vegan butter or canola oil if you wish.
And lastly, add one teaspoon of honey. I'm using raw organic honey.
Stir well for one minute or until evenly mixed.
Pour the mixture into an oiled 10 inch cast iron skillet. The cast iron is great because it allows the cornbread to heat and bake evenly.
Place the skillet or baking pan into the preheated oven and bake for 20 minutes at 375 degrees.
After 20 minutes, remove the cornbread from the oven, and allow it to cool for 2-3 minutes.
If you wish, you may drizzle a little honey over your sliced portion if you prefer a little extra sweetness.
Also feel free to eat it plain or with your favorite dish as a side. Enjoy!
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