Monday, October 15, 2012

Whole-Wheat Cornbread

This sweet cornbread is the prefect accompaniment to a hot bowl of soup or chili. The key to making perfect cornbread is to use a cast iron skillet in order to get a crispy crust while the inside remains soft and moist.You can add other ingredients into this recipe such as corn, cheddar cheese, or green chilies.

Whole-Wheat Cornbread
Recipe adapted from Food Network Magazine Jan/Feb 2012

-3/4 cup Cornmeal
-3/4 cup Whole-wheat flour
-3/4 teaspoon baking soda
-1/2 teaspoon salt
-1 3/4 cups buttermilk
-2 eggs
-1 tablespoon melted butter
-2 tablespoons honey

- Preheat a 10-inch cast-iron skillet in a 425 degree oven.
-Whisk cornmeal, whole-wheat flour, baking soda and salt in a bowl.
- Separately, whisk buttermilk, eggs, butter and honey.
- Mix the dry ingredients into the wet ingredients.
- Coat the hot cast-iron skillet with cooking spray and add the batter.
- Bake until golden, 18-20 minutes.

No comments:

Post a Comment