cindyshealthymeals: Sourdough Whole Grain Cornbread

This skillet cornbread has candy peppers, extra corn, contemporary floor complete wheat berries and complete corn flour, making an ideal taste mixture.  This recipe is made in a 7-inch iron skillet.

Sourdough Whole Grain Cornbread

(Serves eight)

Saute peppers in buttery unfold in 7-inch iron skillet. Set apart.
2 mini candy peppers, diced
1 tablespoon melted buttery unfold

In a separate bowl, combine floor corn, flour, baking powder, salt and soda.
half cup + 2 tablespoon floor corn
6 tablespoon complete wheat flour
1 teaspoon baking powder
1/four teaspoon salt
1/four teaspoon baking soda

In a bigger bowl, mix buttermilk, egg, honey, buttery unfold and sourdough starter discard.
half cup buttermilk
1 egg, overwhelmed
1 half teaspoon honey
2 tablespoon buttery unfold, melted
half cup sourdough starter discard

Add corn and sauteed peppers to liquid substances, then stir in dry substances. Stir solely till blended.
half cup corn off the cob, chopped in meals processor
Sauteed peppers

Grease skillet with buttery unfold. Pour batter into skillet. 
1 tablespoon melted buttery unfold

Bake at 425 F for 25 minutes.  Cool in pan on wire rack.

The cornbread was served with lentil soup and turmeric eggs. (turmeric eggs has the dry spice blended with yogurt and egg yolk).


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