Whole Wheat Cornbread
Adapted from Cooks Illustrated.
Ingredients
Units
- 1 1/2 cups whole wheat pastry flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1/4 cup organic whole cane sugar or sucanat
- 1 tablespoon light honey (I prefer clover)
- 1 cup whole buttermilk
- 2 large eggs, room temperature
- 8 tablespoons unsalted butter, melted and cooled slightly
Instructions
- Preheat oven to 400ºF and adjust rack to middle position. Butter a 8×8-inch square baking dish (you can also use a 9-inch pie plate). Whisk flour, cornmeal, baking powder, baking soda, and salt in a large bowl.
- Whisk together the whole cane sugar, honey and buttermilk in a medium bowl until combined, about 30 seconds. Whisk in eggs. Make a well in the center of the dry ingredients and pour wet ingredients into the well. Gently fold until ingredients are just wet. Add melted butter and fold until batter is just mixed. Pour into buttered dish, smooth surface with a spatula and bake for 30 minutes until golden brown.
Nutrition
- Serving Size: Serves 8