Sunday, February 24, 2013

Whole Wheat Cornbread

1 cup cornmeal
1 cup whole wheat flour
1/2 tsp salt
4 tsp baking powder

1 cup milk
1 egg (beaten)
1/4 cup butter (softened)

Preheat oven to 425. Mix all dry ingredients.  Add in wet individually.  Mix until just combined.  For muffins bake at 425 for 13-15 minutes.  For a pan bake at 425 for 16-20 minutes.  

I found this recipe when we were first married.  I have no clue where I found it but I love it.  They are my favorite, they even beat out Jiffy Mix for me.  I also grind my own wheat and corn for this recipe.  Just grind the normal popcorn and store it in the fridge.  I normally do a whole bag and it lasts well in the fridge without going rancid. 

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