t h e m a y f i l e s is foremost a family blog, chronicling everyday life. Life including natural, healthy eating (with recipes thrown in at random), home educating (with ideas popping up sporadically), an attempt to homestead on .2 acres (with very meager yields), raising 3 of 4 children with a rare genetic disorder, and lots of highly personal family triumphs and failures. You may also find an eclectic array of musings on politics, exercise, sewing, emergency preparedness, backyard chickens, and religion. This blog isn't a campaign to glorify anyone or anything. Just simply a record.


Scrumptious Honey Whole Grain Cornbread

Whole Grain Honey Cornbread

Cornbread is a staple in our house. I usually make this whole grain, refined sugar free recipe 1-2x a week. This is so sweet, you can almost eat it as a dessert. In fact, when I am asked to bring dessert to a large function, often I bring this with some flavored butter. People tend to appreciate having an alternative to cookies and frosting....

Personally, I prefer this recipe plain. The honey flavor comes out pleasantly strong and the bread is moist. Nothing needed.

Scrumptious Honey Whole Grain Cornbread

1/2 c butter, melted

2 powdered eggs (if substituting fresh decrease milk by 2-3 T)

1/2 t baking soda

1 c
whole grain flour (plain kamut is delicious in this recipe)
2/3 c honey
1 c buttermilk
1 c yellow cornmeal

1/2 t salt

Combine honey and butter in a mixing bowl. Add eggs, buttermilk and soda.

Mix cornmeal, flour and salt in small bowl.

Add cornmeal mixture to wet mixture. Stir as little as possible (you don't want to activate the gluten and make your bread chewy instead of crumbly).

Butter pan (I always use glass), or make into muffins.
Bake at 350 degrees for 20-30 minutes.

*Sour milk works well in a pinch (2 T apple cider vinegar combined with 1 c milk (minus 2 T)), but for fabulous bread go with the real buttermilk.

Sidenote...In almost all of my baking I use powdered eggs. These are whole eggs just with the water evaporated. I store them for emergencies and baking. The also reduce costs. We don't like them plain however. The nutrition content is the same. I purchase mine from Walton feed. For me convenience is key, so I order all my bulk things together and have them delivered. It is just about impossible to try to get to the store with my 3 little ones.


Michele said...

This recipe sounds FANTASTIC! I love cornbread and the other stuff is so full of sugar I am going to try this one for sure however, what are powdered eggs and it says 2/3 in there but of what?

Brittney said...

This does sound really yummy! I had a corn bread disaster a week or two ago. I made from scratch and in my frenzied state left out the cornmeal! It was disgusting, to say the least. Nathan hates wasting anything, though, and took some home w/ him. :)

EmJay said...

I'm definitely going to try this one and your cookie recipe. Where do you get your whole grain flour from? Are there any particular brands you like better than another?

Rebecca said...

I grind my own whole grain flour mixture. I use a 3 part mixture 1:1:1
hard white wheat:spelt:kamut. Sometimes I add a handful of more obscure healthy grains like millet and amaranth. But this is a great flavorful mix, lower in gluten than plain whole wheat, so it cooks well in cookies and cakes. For bread I add extra gluten so the bread doesn't crumble. I also always store my flour in the freezer, if I have extra to preserve the nutritional value.