Monday, February 13, 2012

Southern Style Cornbread

From Kristi’s Kitchen
(inspired by my grandmother’s recipe)


½ c. fresh ground soft whole wheat flour
1 c. organic corn meal
1 tsp. baking soda
2 tsp. sea salt
2 ¼ tsp. raw honey
1 ½ c. Beyond Organic plain flavored AMASAI, organic buttermilk OR kefir
2 tbsp. grapeseed oil OR organic unsalted butter, melted
2 organic eggs


-Preheat oven and your iron skillet to 425 degrees
-Combine all ingredients into mixing bowl
-Carefully pour into heated skillet and bake for 25-30 minutes, until golden and a knife comes out clean

I have doubled this recipe and baked it in a 9x13 casserole and it turned out fabulous! So moist and delicious! You could also line muffin tins and pour individual muffins -start with 10 minute baking time and work up until golden and springy to the touch.

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