No wheat cornbread - ---
NO wheat Cornbread
2 cups cornmeal
1 teaspoon salt
1 teaspoon baking soda
1 teaspoons baking powder
2 egg, beaten
4 tablespoons butter, melted and cooled
1 1/2 cups milk
5 tablespoons sugar
When ready preheat your oven to 350°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter, milk and honey, and whisk to combine well.
Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. The mixture will be relatively thin. Let stand for 1/2 hour or more. Pour the mixture into the prepared pan. Bake for 35 minutes or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Slice and serve immediately.
If you want a more moist cornbread - add a little oatmeal, or add some Cheerios, or a little bit of vanilla pudding mix. I never measure anything and now I use no baking powder and I use olive oil instead of the butter. Sometimes I use water instead of the milk. I do add some vannila and cinnamon.
When cool you can top the whole batch with your favorite jelly or jam or just serve with a side of jam.
Will keep for 4-5 days in the fridge.
or
small batch corn bread
3/4 cup corn meal
1/2 to 2/3 cup water/milk (warmed)
1 tbsp oil
1/4 tsp salt
1 egg or 2 eggs
3 tbsp sugar
1 tsp vanilla
1/8 tsp+ cinnamon
1 tsp baking powder/ or soda
mix and let sit for 1/2 hour or more then bake at 350* for 27 minutes (check near end) To check I just touch the center- it should be firm and often the mix pulls away from the sides of the pan when done