Classic Cornbread

We make chili quite often around here, and my favorite accompaniment is cornbread.  The flavor and texture of this cornbread are wonderful, and with a little extra honey you can even serve it as a sweet snack.  It helps to stretch the meal when you have a hesitant eater or an extra-hungry spouse at the table.  I use whole grain, non-GMO cornmeal and a handful of other real food ingredients to put together this delicious cornbread.  At $.14 per piece, you can’t beat the price.  This recipe is adapted from the Northern Cornbread recipe in the Joy of Cooking.

Ingredients:
1¼ cups whole grain cornmeal
¾ cup white whole wheat flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 eggs
1½ cups buttermilk
1 to 2 tbs. honey
3 tbs. melted butter

1. Preheat the oven to 425 degrees and grease a 9 x 9 inch baking dish.
2. In a medium bowl, stir together the dry ingredients.  Set aside.
3. In a large bowl, mix the wet ingredients.  Add the dry ingredients and stir to just combine.
4. Transfer the batter to the baking dish and bake for 18-20 minutes.  The cornbread is done when a toothpick inserted in the center comes out clean.  Do not over-bake or it will come out dry.

Price Breakdown
This batch of cornbread costs $1.72 to make, and it yields 12 pieces.  This comes out to $.14 per piece.  This whole grain, non-GMO cornbread is a real bargain and a great addition to any meal.

Try this cornbread with my squash chili for a delicious meal!