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!
- 1 1/2 cups corn flour (whole grain, finely ground)
- 1 1/2 cups whole wheat flour (white wheat is my favorite)
- 1 tsp salt
- 2 tsp aluminum free baking powder
- 3 Tbsp organic sugar
- 2 cups soy milk
- 2 Tbsp lemon juice
- 1/3 cup olive oil light
MIX dry ingredients together in mixing bowl.
MIX lemon juice and soy milk together In separate measuring cup to make “buttermilk”.
POUR oil and milk mixture into dry ingredients and quickly/gently stir briefly.
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 24-48 hours before refrigerating.
KEEPS five days in the refrigerator.
For gluten-free cornbread, see recipe for Gluten-Free Cornbread.