The Worlds Best Cornbread

I use a freshly ground cornmeal, but you can use any plain (nothing added cornmeal - do not use the cornmeal mix) cornmeal.  This recipe is a sweet cornbread so if you do not like sweet, just omit the sugar.  I like the sweet cornbread but many do not.

Ingredients:
1 c cornmeal
1 c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c sugar or 1/4 c honey
1 c buttermilk (can substitute milk but it will not be as rich tasting)
1 egg, beaten
3 tbls melted butter

Directions:
Mix all dry ingredients together and beat together the liquids.  Then stir everything together being thorough but do not overmix or the cornbread will be tough.  Spread the batter in a greased and preheated 8 inch cast iron skillet or 8 inch cake pan.  Be careful and do not burn the oil or lard you used for greasing.  Bake 20 minutes in a 425 degree oven.  Turn out onto a plate when done.

Homemade Graham Crackers

I am continuing on my journey of moving more and more away from processed foods and more into real, wholesome foods.  Graham crackers is next on my journey.  They are so expensive but easy to make.  I just love cooking with whole wheat or graham flour!!  This recipe is from the Brown Eyed Baker blog.

Ingredients:

1½ cups all-purpose flour
1⅓ cups graham flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup unsalted butter, at room temperature
2/3 cup dark brown sugar
3 tablespoons honey

Directions:

1. In a medium bowl, whisk together both flours, the baking soda and salt; set aside.

2. In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.

3. Transfer the dough onto a piece of plastic wrap, press into a 7-inch square, and wrap tightly. Refrigerate for at least 2 hours, or up to 5 days.

4. When ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.

5. On a lightly floured surface, roll out the dough to a 1/8-inch thickness and cut into 3-inch squares. Transfer to the baking sheet, spacing the crackers at least ¾-inch apart, gather any scraps, re-roll, and cut out more cookies.

6. Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool). Store in an airtight container for up to 5 days.

Note: You could also combine 3 tablespoons granulated sugar + 1 tablespoon ground cinnamon and sprinkle over the cookies before they go into the oven for a cinnamon-sugar graham cracker.

Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

Ingredients

 

• 1 2/3 cups quick-cooking oats
• 2/3 cup all-purpose flour 
• 1/2 cup whole-wheat flour 
• 3/4 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups low-fat buttermilk
• 1/4 cup canola oil
• 2 teaspoons grated lemon rind
• 2 large eggs
• 2 cups frozen blueberries and 2 tablespoons all-purpose flour OR 2 cups fresh blueberries
• Cooking spray
• 2 tablespoons granulated sugar

Preparation

1. Preheat oven to 400°.
2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. (I used my blender and pulsed it a few times, and it worked great.) Place in a large bowl.
3. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
5. Toss frozen berries with 2 tablespoons flour, and gently fold into batter. (If you are using fresh berries, you can skip tossing with flour.)  Spoon batter into 16 muffin cups coated with cooking spray; sprinkle sugar evenly over muffin. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.