Tender Whole-Grain Cornbread
Mmm, cornbread. Our kids love it with chili, stews, and soups, and we make it a couple of times a month. I like this recipe because it’s tender, has a great crumb, and isn’t too sweet. Serve it warm, slather it with butter, and enjoy!
- 1¼ cups whole-wheat flour
- ¾ cup stone-ground whole-grain cornmeal
- ¼ cup brown sugar
- 1½ tsp. baking powder
- ½ tsp. salt
- 1 cup milk
- ¼ cup oil
- 1 egg
- Preheat the oven to 400º F. Grease baking pan or dish.
- Whisk together the flour, cornmeal, brown sugar, baking powder, and salt in a large bowl.
- In a medium bowl or glass measuring cup whisk together the milk, oil, and egg.
- Pour the wet ingredients into the dry ingredients and whisk until just moistened. Pour into prepared baking pan.
- Bake for 20-25 minutes, rotating pan halfway through. Cornbread is done when toothpick comes out clean.
- Cool for 10 minutes before cutting into squares or wedges.
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