I love this corn bread recipe. It offers you a choice of using whole wheat pastry flour and white flour in any combination of ratios. I have used it with the w.w. pastry and it is really yummy. It tastes a little hearty, but in a good way! Not over the top, if you know what I mean. It feels like you are eating something good for you, and it tastes good too! It's from the Horn of the moon cookbook (Ginny Callan). I have swapped out molasses for maple syrup or honey.

Ingredients

6 serv.

cornmeal↗1 cup
flour1 cup
(1/2 c ww pastry flour, 1/2 c white flour, or your choice)
baking powder↗5 teaspoons
salt↗1⁄4 teaspoon
sunflower oil↗2 tablespoons
water↗1 1⁄4 cups
blackstrap molasses↗2 tablespoons
poppy seed↗1 teaspoon
butter↗
tahini↗

Step-by-step instructions

1
In separate bowls, mix together dry ingredients and another with wet ingredients. Then stir together until moist, adding a bit more water if needed to make a smooth consistency.
2
Pour into 10-inch oiled pie plate and sprinkle top with poppy seeds.
3
Bake 20 minutes at 400°F
4
Serve with Butter or Tahini.
5
6 servings.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App