One of my favorite “southern comfort foods” is cornbread! I have adjusted the original recipe to be healthier, using whole wheat flour and cornmeal (also a whole grain which can be ground in your WonderMill), as well as sucanat instead of sugar.
Whole Grain Cornbread
1 cup whole wheat flour, freshly ground
3/4 cup cornmeal, freshly ground
1 Tbsp. butter
1 cup milk
1/4 cup melted butter
3 Tbsp. sucanat (or sugar)
3/4 tsp. salt
2 1/2 tsp. baking powder
Grind wheat in the WonderMill. Grind popcorn in the WonderMill to make cornmeal (yes, you can do it… and it’s SO delicious freshly ground!).
Heat oven to 425 degrees. Place butter in a medium/large cast iron skillet and put it in the oven so it can melt.
In a small bowl, beat eggs. Add milk and 1/4 cup melted butter and mix well.
In a larger mixing bowl, combine flour, cornmeal, sucanat, salt, and baking powder.
Add wet ingredients to dry ingredients and mix just until combined.
Remove cast iron skillet from oven using potholders and swirl melted butter around in pan so bottom and sides are coated.
Add batter to the skillet and place back in the oven for 15-20 minutes, or until edges are lightly browned, the top is cracked, and a toothpick inserted in the center comes out clean.
Cool slightly, cut into wedges or squares, and enjoy!
We love eating cornbread with a big bowl of chili on a cool fall evening!