Recipe Collection: Corn Bread
The other night I made chili for dinner (you can find that recipe in Real Food Basics), and decided to make some cornbread to go alongside. I don’t use recipes — usually — when I bake anymore, so I threw some stuff together. It was delicious, so I’m sharing it with you! I made a small batch, so didn’t get pictures before it was gone, sorry!
- 1 c. cornmeal
- 1 c. sprouted flour
- 1.5 tsp. salt
- 1 tsp. baking soda
- 4 – 6 tbsp. honey (depending on how sweet you like it)
- 2 eggs
- 6 tbsp. butter, melted
- 1 c. milk (or enough to form a thick-ish batter)
Preheat oven to 400. Mix together all the dry ingredients in a medium bowl. Add the honey, eggs, and butter and stir gently. Add milk a bit at a time until a medium-thick batter forms; about 1 c. Spoon into a prepared muffin tray or an 8×8 baking pan. Bake for 12 – 15 min. for muffins, or 15 – 20 for 8×8 pan. Serve hot with lots of real butter.
Yummy! And easy!
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