Whole Grain Cornbread
I love baking this cornbread in an 8-inch cast iron skillet, but it works great in a cake pan, too!
This recipe has a mild sweetness to it. If you're a northerner, increase the sugar by a few tablespoons. If you're a southerner, decrease the sugar a tad or leave it out entirely! But I have noticed that a little sugar does help it raise fluffier. You can also increase the corn flour and decrease the whole wheat flour. You can adjust it to your preference!
Ingredients
DRY ingredients:
- 1 ½ cups corn flour (whole grain, finely ground)
- 1 ½ cups whole wheat flour (white wheat is my favorite)
- 1 tsp salt
- 2 tsp aluminum-free baking powder
- 3 Tbsp organic sugar
WET Ingredients:
- 2 cups soy milk
- 2 Tbsp lemon juice
- 1/3 cup olive oil light
Instructions
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MIX dry ingredients together in mixing bowl.
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MIX lemon juice and soy milk together In separate measuring cup to make “buttermilk”.
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POUR oil and milk mixture into dry ingredients and quickly/gently stir briefly.
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IMMEDIATELY pour into sprayed skillet.
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BAKE at 350F for 45 minutes or until toothpick comes out clean.
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COOL 10 minutes, before removing from pan.
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SERVE immediately or cool thoroughly before storing.
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MAY leave at room temperature for 24-48 hours before refrigerating.
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KEEPS five days in the refrigerator.
Recipe Notes
For gluten-free cornbread, see recipe for Gluten-Free Cornbread.