I like cornbread.  Quite a bit, actually.  BUT, it has to be a good recipe.  I have ended up being disappointed quite a few times after finding a new recipe to try and it ends up being too dry, or crumbly.  I do not like crumbly cornbread that falls apart easily .  It is one thing when you want to crumble it in chili or something, but it is an entirely different matter when it decides to break apart on it’s own before it even gets to your mouth!  I also do not particularly enjoy eating a piece of cornbread where you have to have a glass of milk on hand to keep from choking on it because it is so dry! I remember liking my mom’s cornbread as a kid, but was a little disappointed when I ended up making it for myself (sorry Mom)!  So, I ended up finding recipe somewhere a few years ago and have adapted it by using whole wheat flour, as well as freshly ground cornmeal for the first time today.

I normally do grind my whole wheat flour, but have never ground cornmeal before.  I bought a 50 pound bag of popcorn kernels at Sam’s the other day just for that purpose.  One of my friends sort of makes fun of me for that …you know…just a 50 pound bag.  We don’t know what the future holds though and especially with the drought we had this summer I am thinking I will be glad we bought those types of things in bulk  later on when prices sky rocket even more than they already are right now!

I have somehow managed to get off topic though.  🙂

Back to the cornbread.  If you are looking for a moist cornbread recipe that has a good balance of sweetness and a great texture I really think you should try this recipe out!  There is a secret to getting the great texture though.  You have to soak the cornmeal with the milk for at least 5 minutes before adding everything else to the mix.  Don’t skip that step otherwise the end product just won’t be the same!  Try it out – I know you won’t be disappointed!! -Shelley.

The BEST Cornbread Recipe (whole grain):

*Pre-heat oven to 400 degrees

1 1/2 c cornmeal (I used freshly ground cornmeal by grinding popcorn kernels)

2 1/2 c milk (for a dairy-free version just use water)

*Combine cornmeal and milk in a large bowl, mix well and let sit for at least 5 minutes. (Remember don’t skip this step!!)

2 c flour (I used freshly ground whole wheat white flour)

1 T baking powder

1 t salt

2/3 c white sugar

2 eggs

1/2 c oil

2 T melted butter (for a dairy free version use oil)

1 – 11 inch cast iron skillet (I like to bake my cornbread in a skillet) OR 1 – 9 x 13 inch baking dish

*Pre-heat oven to 400 degrees

*Combine cornmeal and milk in a large bowl, mix well and let sit for at least 5 minutes. (Remember don’t skip this step!!)

*Mix flour, baking powder, salt and sugar in a separate bowl.  Set aside.

*In the same bowl that the cornmeal/milk mixture is in add eggs and oil.  Whisk together well.

*Melt the butter in a small bowl.  Grease your skillet or baking dish with this oil.

*Add dry ingredients to wet ingredients and mix, scraping sides of bowl with a rubber spatula, to make sure everything is incorporated.

*Pour cornbread batter into prepared pan.

* Bake in a 400 degree oven for 30-35 minutes, or until a knife inserted in center of cornbread comes out clean.  Enjoy!