Fall is here (except for the 90 degrees we had yesterday, but it in the evenings it is here:)). So it is time for chili and corn bread. The best kind of cornbread is made with freshly milled corn and wheat. YUMM. This cornbread is light and moist and not too sweet, perfect for chili.
Whole Wheat Cornbread
recipe adapted from foodnetwork.com
1 cup cornmeal (corn kernels)
3/4 cup whole wheat flour (hard wheat berries)
1 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cup milk plus 4 1/2 tsp lemon juice (or buttermilk)
2 eggs, lightly beaten
6 Tbsp unsalted butter, melted
Pre-heat the oven to 425F
If you mill your own flour, grind your corn kernels and hard wheat berries. I of course use my WonderMill.
Combine your freshly milled corn meal and whole wheat flour with the rest of the dry ingredients -sugar, baking powder, baking soda, and salt.
Since I usually don't have buttermilk on hand and hate to buy it to only use a little bit, I usually make a buttermilk substitute. A very easy substitute is combining milk and lemon juice. For every cup of milk add one tablespoon (or three teaspoons) lemon juice. In this recipe you will add 4 1/2 tsp to 1 1/2 cups milk. Let it sit for a couple of minutes and it is ready to use.
Mix the milk, eggs, and butter together in a separate bowl.
Then fold in the wet mixture into the dry mixture.
Pour the batter into a greased 8x8 baking pan.
Bake the cornbread for about 20-25 minutes.