Hearty Corn Bread
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
Servings 15 slices
Ingredients
Dry Ingredients
- 1 3/4 Cups Whole Wheat Flour
- 1 1/2 Cups Corn Meal
- 2 Tablespoons Baking Powder
- 1 1/2 teaspoons salt
Wet Ingredients
- 4 Eggs
- 1/2 Cup Applesauce
- 2 Cups Milk
- 3 Tablespoons Honey
Instructions
- Preheat oven to 400 degrees and grease a 9 x 13 inch cast iron pan.
- Place pan into the oven while preparing ingredients—no longer than 6-8 minutes.
- In a large bowl, whisk together dry ingredients. In a small bowl, whisk together wet ingredients.
- Add wet ingredients to large bowl of dry ingredients. Mix until combined.
- 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.
- Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
- Cut two lines down and 4 lines across. Serve with butter and honey. Devour!
Notes
I grind my own wheat and always use White Winter wheat berries when baking this recipe.
You know the cornbread is done when it begins to pull away from the edges of the pan as shown:
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