Bread Making 101: Cornbread

I wasn't going to start off our recipes this month with cornbread, of all breads, but we ate it last night so here we go!
We love cornbread. And sweet cornbread at that. You'd think we're southern! But conventional cornbread recipes call for refined sugars, vegetable oils and cornmeal. Unless you have organic cornmeal then you're consuming GMO (genetically modified) corn. So I took a recipe, modified it to fit our diet and here's what I came up with.

1 c organic unbleached flour
1/2 c organic whole wheat flour
1/2 c raw honey or organic pure can sugar
1/2 c organic corn meal
1 Tb Aluminum free baking powder
1/2 tsp sea salt
1 1/4 c organic whole milk
2 large organic (preferably pastured) eggs
about 1/2 c organic butter

Everyone always raves about this cornbread and I honestly feel as though the fresh, organic ingredients make a huge difference in the flavor.

Preheat oven to 350 degrees.

In bowl, combine all dry ingredients and stir well. Set aside.

In a small bowl, or large measuring cup, beat eggs slightly. Add in milk. Slowly melt down butter in saucepan. I heat mine on the stove on low and watch it until it is just melted.

Pour butter into egg/milk combo and then pour into dry mix.

Pour into buttered pie dish (I used a 9.5" on the one below) and bake for about 25-30 minutes.

Slice and serve!

If you're new to baking breads then cornbread is a great one to start out with. It's easy to make and turns out well. You can make it without any sweetener if you'd prefer. You can also bake it in cast iron muffin tins if you'd prefer individual servings. If you're baking cornbread muffins remember to reduce the cook time to about 18-20 minutes. You can always test your cornbread with a wooden toothpick inserted in the center to see if it's cooked enough. When inserted, it should come out clean.

Enjoy cornbread with meatloaf, stews, soups, steaks, or any other dish you'd like!