Ingredients

  • 1 1/2 cups yellow cornmeal
  • 2 eggs, beaten lightly
  • 1/4 cup melted butter, cooled
  • 1 cup whole wheat flour
  • 1 cup unbleached white flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk or plain yogurt
  • 1/2 cup milk
  • 1/4 cup maple syrup

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Preheat oven to 350 degrees.
  • EQUIPMENT:

Step 2

  • Generously grease a 9 x 13 inch baking pan or a 12 inch cast iron skillet.
  • EQUIPMENT:

Step 3

  • Sift the dry ingredients into a large bowl.
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Step 4

  • In another bowl, combine the wet ingredients and stir until mixed.
  • EQUIPMENT:

Step 5

  • Fold the wet ingredients into the dry ingredients.

Step 6

  • Smooth the batter into the baking pan or skillet and bake for 25 to 30 minutes, or until a knife inserted into the center comes out clean.
  • EQUIPMENT:
  • Length: 25 minutes

Step 7

  • Allow the corn bread to cool for at least 10 minutes before serving.
  • INGREDIENTS:
  • Length: 10 minutes