Started Saturday morning with some whole-grain cornbread. It comes out pretty dense, since I use whole wheat flour and about 75% cornmeal to 25% flour, but I like it that way.
- 1 1/2 cups cornmeal
- 1/2 cup flour
- 1/4 cup butter or bacon fat, melted & cooled
- 1 1/4 cup buttermilk
- 1 1/2 teaspoon baking powder
- 1/4 cup sugar
- 1 teaspoon salt
- 1 egg
Preheat oven to 375 degrees.
Mix dry ingredients, then mix wet ingredients.
Add wet to dry, stirring until just combined.
Pour into muffin tins or 8x8 pan and bake for 30 minutes or until a skewer comes out clean.