Cornbread reminds me of grandparents.
For whatever reason, most likely the demonization of carbohydrates, I don't feel like people my age eat a lot of things like corn bread, corn in general, beans, dinner breads, etc. But these items can be that missing piece sometimes! I can't tell you how many times I've sat down for a meal and felt so unfulfilled afterwards because it was missing that heart and soul!
Right now there's nothing better than a big pot of stew, or a steaming mug of beans, with a piece of buttered corn bread!
Most popular recipes incorporate wheat flour in equal parts to the corn flour and are deathly sweet. Not saying that's not delicious, but that's more like corn cake than corn bread. So, I found this recipe at Nourishing Days and adapted it to my liking.
- 1 3/4 cup cornmeal, preferably organic or non-GMO (find it here)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 2 tablespoons honey
- 2 cups milk (I used 1 cup 1% and 1 cup whole because that's what I had on hand)
- 2 tablespoons melted coconut oil
- Preheat oven to 450 degrees. Grease a 10″ cast iron skillet or an 8×8″ pan.
- In a small bowl combine cornmeal, baking powder, and salt and whisk well with a fork. In a medium sized bowl beat eggs and mix in honey, milk, and melted butter.
- Pour the dry ingredients into the wet and mix until just combined. Pour batter into prepared pan and place in oven.
- Bake 20-25 minutes or until a knife or toothpick comes out clean when inserted into center of the bread. Allow to cool before cutting.
Serving Size: 1/10 of recipe
Calories: 150
Protein: 5g
Carbs: 21g
Fat: 6g
Fiber: 1g
Sugar: 6g
Enjoy!
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