Ok.
You can't eat chili without cornbread. You just can't. This recipe of Jessica's is truly delicious. In fact, it is so delicious that I renamed it, "Yummiest Cornbread Ever". "Whole Wheat Cornbread" just didn't do it justice.
It just didn't.
Yummiest Cornbread Ever
1 c. whole wheat flour
1 c. whole grain yellow cornmeal
4 tsp. baking powder
3/4 tsp. salt
2 eggs
1/3 c. honey
1 c. milk
1/4 c. oil
Blend all ingredients 20 seconds and pour into greased 8" or 9" pan. Bake at 350 for 30 minutes.
(I usually double it and use a 9x13 pan. I bake it for about 35 minutes)
1 c. whole grain yellow cornmeal
4 tsp. baking powder
3/4 tsp. salt
2 eggs
1/3 c. honey
1 c. milk
1/4 c. oil
Blend all ingredients 20 seconds and pour into greased 8" or 9" pan. Bake at 350 for 30 minutes.
(I usually double it and use a 9x13 pan. I bake it for about 35 minutes)
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