Cornbread (Whole grain, Agave Sweetened)

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)

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