“Honey I’m Home” Cornbread

Growing up in the south, my mom made cornbread on a regular basis.  I never was a fan of cornbread, especially corn bread and milk; which my brother still loves! Yuck!  I don’t drink milk so that could be the problem and more often when I would try cornbread it would be dry or tasteless.  So after having children and making chili that is way too spicy for a two year old, I decided to make cornbread that not only my children loved but me too!  I am not kidding when I tell you it can be the most moist and delicious healthy version of cornbread you’ve ever had.  With a pot of homemade spicy chili, this slightly sweeter version of cornbread will warm your heart and your insides during this polar winter! Recipe after the jump…

Honey I’m Home Corn Bread

• 3/4 cup plus 2 tbl. organic yellow stone ground corn meal
• 3/4 cup plus 2 tbl. organic whole wheat flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt
• 2 tbl. organic coconut palm sugar (I like the darker flavor and it’s in it’s original state)  Regular sugar works, I just like palm sugar.
• 5 tbl. organic coconut oil, melted, plus extra for the coating the pan so the cornbread won’t stick.  You can use butter in place of coconut oil.
• 2 tbl. local honey
• 1 cup Buttermilk plus 1/4 cup (depending on the size of your eggs you may need less)
• 3 medium eggs
• 1/2 cup organic corn, frozen is fine if thawed                                                            *If you don’t have buttermilk you can add 1 tbl. of white vinegar to a liquid measuring cup. Add enough milk to equal 1 cup. Let sit for 5 minutes.  This is a quick fix when you don’t have buttermilk and don’t want to run to the store.

Spread or spray coconut oil on the bottom and sides of a 8″ square or 7″x10″ rectangle baking pan. Preheat the oven to 425°F.

In a mixing bowl, combine the flour, cornmeal, baking soda, baking powder, palm sugar, and salt. In a larger mixing bowl, combine the buttermilk, eggs, honey, and coconut oil. Add in the dry ingredients, corn and mix just until the batter comes together.

Pour batter into baking dish and bake in preheated 425°F oven for approximately 20-22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Let the cornbread cool for a bit, but serve warm with a little honey and butter on top. OMG you will think you have died and gone to heaven.  Since my chili is always spicy, I make the cornbread on the sweeter side so the kiddies little mouths don’t catch on fire.

Once the cornbread is cooled you can cover and leave on the counter for a couple days or freeze to use later in a lunchbox for little ones.

Nom Nom,