We all want healthy food, fast. Right? Not to mention healthy food that fits in a budget.
Well, that is totally doable with this whole grain cornbread! Just a few simple ingredients and just a touch of honey make this the perfect side for any soup or stew. You can even make a big pot of chili in your Instant Pot in about the time it takes to bake the cornbread!! Dinner is served.
- Mix Ingredients
- Stir until just smooth.
- Pour into greased 9×9 pan and bake 25 minutes at 400 degrees.
- Serve hot.
- Store in fridge if you want leftovers to last more than a day or two.
Healthy upgrade: Soaked
If you are looking to make this even healthier try soaking your grains first.
Mix together cornmeal and flour (the one cup each from the original recipe) with a total of one cup buttermilk and/or yogurt (this is in place of the milk, and you can use whatever you have on hand, one or both options). Soak at room temperature overnight, then add baking powder, baking soda, salt, eggs, honey and coconut oil or butter at baking time.
Change: Reduce baking powder to 2 tsp. and add 1 tsp. baking soda. Be careful to stir the baking powder, soda and salt in evenly.
Dishes saver: You can melt the coconut oil or butter in the 8×8 pan in the oven as it preheats. Cook as directed above.
Note: I love to make this in a cast iron skillet for a little added rustic-ness!
Click here for a list of all the Monday Missions, Kitchen Stewardship’s baby steps to balancing the care of God’s gifts of time, health, earth and money.
Other from-scratch recipes:
- Homemade Whole Grain Biscuits
- Homemade Granola and Granola bars
- Tuscan Bean Soup
- California Chicken Wraps
- Homemade Whole Grain Tortillas