Stoneground Bear’s Mill Cornbread
Emily, since it would be stale if I mailed the cornbread to you . . . may it seem like a feast to your eyes.
- 1 cup cornmeal (preferably freshly ground)
- 1 cup soft whole wheat flour (yes, also fresh if possible)
- 4 tsp. baking powder
- 1/2 tsp. salt
- 2 tbls brown sugar (I used Succanat)
Make a well in the center and add:
- 2 eggs, well beaten
- 1 cup milk
- 1/4 cup melted butter or coconut oil
Stir just until smooth. Pour into greased 9″x9″ pan (I used a pie plate.) Bake at 350 degrees for 25 minutes. Top with butter or apple butter!