We’ve gotten about 2 feet of snow here over the past 24 hours and it has been chilly for quite a few weeks now, which means we’ve been eating lots of soups and chili. Last week when I made my usual cornbread recipe, I went to this blog recipe index to look it up and realized I had yet to post it on here! So today, I am going to share our cornbread recipe which is nutritious and delicious. All the ingredients are things you most likely have on hand, except maybe cornmeal…I always have cornmeal on hand because we make homemade pizza every week, but I’m not sure that others do :).
Here’s my only little trick I want to share for this recipe, and the rest is pretty easy and straightforward so just follow what I’ve typed up below: You can either use buttermilk, or you can make buttermilk using whole milk and lemon juice. To do that you measure 1 Tbsp of lemon juice and put it in a measuring dish and then fill it with milk until you reach 1 cup. Let it sit for 5 minutes to allow it to curdle, and you’ve got buttermilk.
1 c whole wheat flour
1/2 tsp salt
1 Tbsp baking powder
1 c cornmeal
1 c buttermilk or unsweetened almond milk (can make own using 1 Tbsp lemon juice or apple cider vinegar and then add milk to it until you reach 1 c; let stand 5 minutes to curdle)
1/4 c butter, softened (or melted coconut oil or applesauce)
1-2 Tbsp honey
Preheat oven to 425 degrees. Stir together flour, salt and powder. Add cornmeal. Add egg, milk, butter and honey. Beat until smooth, about 1 minute. Bake in greased 8 inch square pan for 20-25 minutes. Serve warm with butter (or butter and honey!).