Bake this tasty cornbread in a baking pan or a heated, seasoned cast iron skillet. I like this cornbread with just a little honey, but you can leave the honey out if you'd like a less sweet cornbread.
Use stone ground or regular yellow or white cornmeal in the recipe.
- 1 1/2 cups stone ground cornmeal
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3 large eggs
- 8 ounces sour cream
- 1/3 cup milk
- 2 tablespoons honey
- 3 tablespoons canola oil
Heat oven to 375°. Grease a 9-inch square baking pan or spray with baking spray. Or, oil a 10-inch skillet and let it heat in the oven while you prepare the cornbread batter.
In a large bowl combine the cornmeal, flour, baking powder, soda, and salt; stir to blend.
In another bowl, whisk together the eggs, sour cream, milk, honey, and canola oil.
Stir the egg mixture into the dry ingredients just until blended.
Spread in the prepared baking pan or hot skillet.
Bake for 20 to 23 minutes, or until nicely browned.
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