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Milk and Honey Cookbook
Looking for cookbooks? Jennifer Cote's cookbook
and devotional,
From the Land of Milk and Honey, is available online at
Winepress Christian Books. $13.95
This is my all-purpose corn bread recipe, but for variety, try the Cornbread Recipe with Apples and Sage. There's also a Maple Pear Corn Bread Recipe that's sweet enough to serve for dessert. Who said dessert can't be half healthy?!
Corn Bread Recipe- Whole Grain and Maple-Sweetened
My family is not the
sort to always want whole grain foods, but they'll chow down on this cornbread
when it's fresh out of the oven. For easy clean-up, I bake it in an iron pan;
it gets a nice crust on it this way too. Serves 6-8.
Ingredients:
- 1 c. flour
- 1 c. fine corn meal
- 4 tsp. baking powder
- 1/4 tsp. salt
- 2 eggs, beaten
- 1/2 c. buttermilk (or regular milk with lemon or vinegar added)
- 1/4 c. maple syrup
- 1/4 c. (plus 2 TBS.) cold-pressed corn oil (or olive oil)
Preheat oven to 425 degrees. Also preheat a 12" iron skillet. (Or substitute an
8" square pan, which you won't have to preheat, but it won't give you
as good a crust.)
Mix dry ingredients: > 1 c. flour > 1 c. fine
corn meal > 4 tsp. baking powder > 1/4 tsp. salt
In bowl, add wet ingredients, stirring together: > 2 eggs, beaten
> 1/2 c. buttermilk > 1/4 c. maple syrup > 1/4 c. cold-pressed corn
oil (or olive oil)
To the wet ingredients, add the dry ingredient mixture, stir lightly
until mixed (not too much). Add about 2 TBS. or so of corn or olive oil
to the hot iron pan, turning the batter into
the preheated iron pan (or use an oiled 8" square pan). Bake at 425 degrees for 15-20 min., until golden brown
at edges. Serve warm.