Baked GoodsRecipes

Hearty Corn Bread

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Chili season is in full swing, and NO chili is ever complete without a square of cornbread. This recipe is as moist and flavorful as any, but it has whole ingredients and no refined sugars. For those who avoid wheat, try my Gluten-free Corn Bread. Enjoy!

Hearty Corn Bread

Course Side Dish
Cuisine American
Keyword corn bread, Gluten free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 slices

Ingredients

Dry Ingredients

  • 2 Cups Whole Wheat Flour
  • 1 1/2 Cups Corn Meal
  • 2 Tablespoons Baking Powder
  • 1 1/2 teaspoons salt

Wet Ingredients

  • 2 Eggs
  • 2 Tablespoons Ground Flaxseed
  • 6 Tablespoons Water
  • 1/2 Cup Applesauce
  • 2 Cups Milk or Almond Milk

Instructions

  1. Preheat oven to 400 degrees and grease a 9 x 13 inch cast iron pan.
  2. Place pan into the oven while preparing ingredients—no longer than 6-8 minutes.
  3. In a large bowl, whisk together dry ingredients. In a small bowl, whisk together wet ingredients.
  4. Add wet ingredients to large bowl of dry ingredients. Mix until combined.
  5. Remove hot pan from oven and pour batter into the pan. It will immediately begin to cook the edges to provide a perfectly toasted crust. 

  6. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
  7. Cut two lines down and 4 lines across. Serve with butter and honey. Devour!

Recipe Notes

I grind my own wheat and always use White Winter wheat berries when baking this recipe. 

You know the corn bread is done when it begins to pull away from the edges of the pan as shown:
Cornbread in pan

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