This cornbread is nice and moist, using agave to sweeten it. Adjust the sweetness to your liking-my fiance likes it sweet, so my measurements are to his tummy. You can’t tell a taste difference using whole wheat flour instead of white in this, but it makes it a little healthier.
I’m not going to claim this is super good for you, but it’s a heck of a lot better than the recipes using a cube of melted butter, a cup of sugar, and refined flour.
- 1 c whole grain cornmeal (check your labels! Not all of them are. I use Bob’s Red Mill.)
- 1 c whole wheat pastry flour (or regular whole wheat)
- 1 c milk
- 1/3 c agave (this makes fairly sweet bread. If you’re not a sweet person, use 1/4 c)
- 1/4 c oil
- 1 T baking powder
- 1/2 t salt
- 1 egg
Mix together cornmeal and milk. Let sit for a few minutes (if you’re pressed for time, skip this step-it just softens it up a little extra). Preheat the oven to 375.
Add egg, oil, agave, baking powder, and salt into the cornmeal. Mix. Add in the flour, stirring. You might need to add in a little additional flour (I did, but I didn’t measure it well the first time )
Pour mixture into greased cake pan, square brownie pan, or muffin tins
Bake for 25-30 minutes until edges are brown and a toothpick comes out clean (if making muffins, check at 15-20 minutes)