Whole Wheat Cornbread
There’s nothing more satisfying than a cup of warm chili with a slice of rich cornbread on the side. Our cornmeal makes a wonderful loaf that doesn’t crumble, and our recipe has never failed us. It’s so easy, you don’t need any special tools or mixers. Just a bowl and a spoon or fork. If you want to try something new, drizzle with local honey on top, or fold fresh kernels of corn, a can of green chiles, or berries into the batter.
3/4 C Cornmeal (fine or coarse)
3/4 C Whole Wheat Pastry Flour (or any of the Sunrise flours), sifted
1 Tbsp Baking Powder
1/2 tsp Salt
1/4 C Sugar
3/4 C Milk
1 Egg, beaten
2 Tbsp Butter, melted
3/4 C Apples, diced
Chilies, to taste
Heat oven to 350 F for at least 30 minutes.
Stir cornmeal and flour together.
Mix in baking powder, salt and sugar.
Stir in beaten egg and milk.
Add butter, mixing well.
Mix in apples or chilies.
Place in a greased 8" or 9” square pan, or a cast iron skillet
Bake at 350 degrees, 25 minutes or when it's brown and a toothpick inserted comes out clean. Watch to see that it doesn’t overbake.
Cool and cut into squares.