Cornbread

Black Eyed Peas and Cornbread.

Cornbread goes well with many soups and chilis. I thought it might also go well with the black eyed peas I made yesterday. It will be a great way to use left overs.

In my version, I used whole wheat flour that was milled using a WonderMill. I also used polenta, which is a bit courser than cornmeal and the end product has a crunchy texture. I didn't have any milk on hand, but I did have some almond milk.

Sometimes, it's about using what you have on hand.

If you want, corn kernels and/or jalapenos can be added to the batter. Jalapeno cornbread is so good! I have some jalapenos but I'm saving them to add to venison chili sometime next week.

After pouring the batter, I realized the pans didn't get greased. Luckily, it came out of the pan fairly easily. I ate the cornbread with butter and honey. It turned out great but I would like to find a way to make it without butter.

Polenta, wheat and almond milk. All organic.

Cornbread

1 cup wheat flour
1 cup cornmeal or polenta
1 tbsp baking powder
1/2 tsp salt
2 eggs
2 tbsp sugar
1 cup almond milk (or milk if you have some on hand)
1/2 cup butter

Preheat the oven to 375. Melt butter and let cool for a minute or so. Combine with sugar and eggs and beat until well blended. Add almond milk and baking soda and mix. Add cornmeal, flour, and salt and stir. Pour into a well greased 8X8 pan. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.