Fresh Milled Flour Cornbread
Fresh Milled Flour Cornbread is a thick, soft whole wheat cornbread with just a touch of sweetness. An easy side for chili, soups, and dinners.
Equipment
Ingredients
- 1 cup freshly milled soft wheat flour 114 g
- 1 cup cornmeal 139 g
- 2 teaspoons baking powder 8 g
- 1/2 teaspoon baking soda 3 g
- 1 1/2 teaspoons salt 8 g
- 2 large eggs
- 1 3/4 cups buttermilk 420 g
- 1/4 cup butter, melted 57 g
- 1/4 cup honey 85 g
Instructions
- Preheat oven to 375°F. Grease an 8x8-inch baking pan.
- In a large bowl, whisk together the freshly milled soft wheat flour, cornmeal, baking powder, baking soda, and salt.1 cup freshly milled soft wheat flour,1 cup cornmeal,2 teaspoons baking powder,1/2 teaspoon baking soda,1 1/2 teaspoons salt.
- In a separate bowl, whisk together the eggs, buttermilk, melted butter, and honey if using.2 large eggs,1 3/4 cups buttermilk,1/4 cup butter, melted,1/4 cup honey.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not over mix.
- Let the batter rest for 10 minutes to allow the freshly milled flour and cornmeal to fully hydrate.
- Give the batter a gentle stir and pour it into the prepared baking pan.
- Bake for 28-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool for 5-10 minutes before slicing and serving.
Notes
Pro tip: Don’t overbake the cornbread! Start checking it a few minutes early. It’s ready when the center is set and a toothpick inserted in the middle comes out clean or with a few moist crumbs. Overbaking can quickly dry out cornbread.
Nutrition
Serving: 1gCalories: 237.5kcalCarbohydrates: 33.8gProtein: 6.2gFat: 8.9gSaturated Fat: 4.7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gTrans Fat: 0.2gCholesterol: 60mgSodium: 649.3mgPotassium: 156.7mgFiber: 2.1gSugar: 10.4gVitamin A: 294.6IUVitamin C: 0.05mgCalcium: 117.6mgIron: 1.5mg
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