Our Best Cornbread
Were we planning on making polenta and changed our minds to have corn bread instead? Good thing too, because this may have been hands down the best corn bread we've made!
Ingredients
- 2 cups Whole Grain flour
- 1 cup Unbleached White Flour
- 3 tablespoons Sugar
- 1 cup Corn Meal
- 1 teaspoon Sea Salt
- 2.5 cups Soy Milk, unsweetened
- 4 Eggs
- .5 cups Vegetable Oil
- 6 tablespoons Butter, melted
- 1 cup Can Corn, drained
Instructions
- We placed all of the ingredients (except the corn) in our stand mixer and blended until just incorporated then stirred in the drained canned corn.
Oiled a dozen muffin tins and four mini loaf pans, filled them each half way and baked in a pre-heated 350° oven for 20 minutes for the cup cakes and about 30 minutes for the loafs.
They were wonderful with a vegetables and veggie sausage for dinner and perfect with eggs the next morning.