Whole Grain Cornbread
Another one from Typing One-Handed.
Whole Grain Cornbread
Serves about 9
1 cup yellow cornmeal (fresh ground if you have it)
1 cup whole wheat flour (also fresh ground)
2 to 4 tablespoons sugar
5 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
Preheat oven to 425 degrees F. (I grease an iron skillet and put it in the oven at this time.) In a large bowl, combine the corn meal, flour, sugar, baking powder, and salt. Ad milk, egg, and oil. Beat until fairly smooth, about one minute. Bake in greased or sprayed 8-inch square baking pan (or hot iron skillet) 20 to 23 minutes or until wooden pick inserted in center comes out clean. (I check it at 17 minutes when using the iron skillet.)