Cornbread is one of our favorites around here that I need to make more often.
The kids like butter and sometimes jam on their cornbread.
Lowell likes his piece with butter and raw honey drizzled on top.
Me? I plop my hunk of cornbread in my soup bowl and pour chili soup all over it!
Although I’m still learning, I believe this recipe would be considered whole/real foods since it uses whole wheat and honey.
- 1 1/2 cups whole wheat flour
- 1 cup cornmeal
- 1/3 cup raw honey
- 1 egg
- 5 Tbsp. butter, melted
- 1 Tbsp. baking powder
- 1/4 tsp. sea salt
- 1 cup whole milk
- Stir all ingredients together until blended.
- Pour in greased 9-inch baking dish.
- Bake at 350 for 25 minutes.