Whole Grain Cornbread
This is Kristina's Kitchen's famous cornbread recipe. It is soft, moist, and has a delicate crumb, despite the fact that it's 100% whole grain! Our secret is using whole grain fine corn flour, and fine ground whole wheat prairie gold flour. Also, the sugar makes a big difference. If you like Northern Cornbread, increase the sugar to 1/3 cup. If you like Southern Cornbread, decrease the sugar a bit more--though the less sugar, the less it seems to raise. This recipe is a happy medium--not too sweet, but enough that it raises nicely. :) My favorite pan is an 8 inch cast iron skillet, but you can use any other pan and it'll still work. If you want to make it gluten-free, I'll put those options in the "Notes" section. Happy baking!
For gluten-free cornbread:
Gluten Free Dry ingredients
1 c. sorghum flour
1/4 c. tapioca flour
2 c. corn flour
1 1/2 T. flax seed, ground
1 1/2 T. chia seed, ground
2 1/2 t. baking powder
1 t. salt
Wet ingredients stay the same as above recipe.
Follow the instructions below.
Batter will be a bit runny, and it may not raise quite as high, but it still tastes good! :)
PREHEAT oven and 8 inch cast iron skillet to 350F.
MIX dry ingredients together in mixing bowl.
MIX lemon juice and soy milk together In separate measuring cup to make "buttermilk".
POUR milk mixture and oil into dry ingredients and quickly/gently stir.
IMMEDIATELY pour into sprayed skillet.
BAKE at 350F for 45 minutes or until toothpick comes out clean.
COOL 10 minutes, before removing from pan.
SERVE immediately, or cool thoroughly before storing.
MAY leave at room temperature for 24 hours before refrigerating.
KEEPS one week in refrigerator.