Healthier Cornbread

1/2 cup extra virgin olive oil
1/2 cup organic agave nectar
2 large eggs
3/4 cup milk + juice of half a lemon (let stand 5 minutes before using) — or use buttermilk
1/2 teaspoon baking soda
1 cup stone ground cornmeal
1 cup fine-grind whole wheat flour
1/2 teaspoon salt

Preheat oven to 375°F. Combine first four ingredients in a mixing bowl. Add dry ingredients and whisk well. Pour into greased baking pan (I use a 9-inch cake pan or square pan). Bake 30 minutes or until tester comes out clean. Yummy plain, or with honey!

3 comments

  1. Hannah A. says:

    A question, if I may: By “fine-grind” flour, do you mean white whole wheat? Whole wheat pastry flour? (Fresh-ground is probably ideal, but unfortunately I do not yet own a grain mill.) Thank you for sharing — I’m attempting to convert my family to whole wheat and your recipe will help me in my quest. 🙂

  2. Thank you, Stef! Finally I am getting around to attempting this recipe tonight as a companion to chili con carne. I appreciate your taking the time to respond. 🙂

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