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!

Ingredients:

• 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)

Directions:

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!