1 cup milk
3 Tablespoons butter, melted
1 ¼ cups organic, coarse ground white or yellow cornmeal
3/4 cup unbleached, organic all-purpose flour
1/4 cup buckwheat flour
1/3 cup cane sugar
1 Tablespoon baking powder (not a teaspoon)
½ teaspoon salt
This recipe uses a little less butter and sugar than most cornbread recipes. I find that I can always dial back the sugar and fat and still have a great finished product, and that’s what I’ve done here. I also incorporated buckwheat flour. I’ve taken a standard, old-fashioned recipe and made it a little healthier for my family. (The original recipe called for 1/4 cup butter and 1/2 cup sugar.)
Heat oven to 400º F. Grease bottom and side of round pan, 9×1 1/2 inches, or square pan, 8x8x2 inches.
Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan and bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. This recipe can be doubled and baked in a 9×13 cake pan. I like to use coarse ground cornmeal because it gives a pronounced crunch in the final bread.
My husband eats this warm with butter and honey as a dessert. I usually omit the additional butter and simply drizzle with a little honey over warm cornbread. Little choices like this as part of my commitment to a healthy lifestyle, have helped me keep the weight off since 2008.
Or–come in from the cold and serve this instead of bread with a big bowl of chili or stew and you’ll be the star of the day.