|flavorful and slightly crunchy|
1. Some packaged brands, such as Jiffy, contain lard (EW!)
2. You probably already have most of the ingredients in your panty
3. Its much cheaper to make from scratch
4. It taste amazing!!
5. No scary shelf stabilizers
I don't like boxed mixes of any kind. Sure they are quick, fail proof, and can even taste great, but its not really baking. I think baking takes time for a reason. Most people don't have time to cream butter and sugar everyday but thats ok because we shouldn't be eating fudge brownies and funfetti cake everyday. Real baked goods take time and aren't meant to be eaten daily. They are reserved for special occasions or as a weekend treat to share with friends.
Whole Wheat Cornbread
adapted from Mark Bittman
1 1/5C corn meal
1/2C whole wheat pastry flour
1.5tsp baking powder
2T stevia (or any sweetener)
1 1/4C buttermilk
2-3T butter or oil
1. Preheat the oven to 375 and prepare 8x8in baking pan.
2. Mix the dry ingredients in one bowl and the wet ingredients in another.
3. Mix the wet into the dry and stir to fully combine adding more buttermilk if the batter is dry.
4. Pour into the pan and bang it on the counter to smooth it out. Bake for about 25 minutes.
1. Whole wheat pastry flour makes for a better tasting bread but regular whole wheat flour can also works.
2. If you don't have buttermilk you can use regular milk, keifer, plain yogurt, or google make your own buttermilk.
3. I usually do a combination of butter and cannola oil but obviously butter will produce a lighter crumb and richer flavor.
4. This is just a basic recipe, you can mix in whatever your heart desires, corn, cheese, jalepano, spice combos, endless possibilities. Just fold your mixers in at the end like you would chocolate chips in a cookie.