Okay. Cornmeal. Is it inflammatory, or isn’t it? It’s listed on some lists as a grain to stay away from, and is on other lists as safe since it’s a whole grain. So what’s the story?
I have no idea. It’s kind of confusing, so I decided to go with my trusty old “how do I feel when I eat it?” test. All I can say is that, for me, it doesn’t seem to be any problem at all. So I’m putting it back on my safe list!
Which is a really good thing, because we love cornbread in our house. There’s nothing better than a bowl of my favorite chili or a dish of my BBQ baked beans, cooking all day long in the crock pot, and then accompanied with a hot batch of cornbread fresh from the oven. Mmmmm!
The cornbread I make now is a little different from what I used to make, of course. Instead of white flour, I use whole grain spelt. Instead of sugar, I use honey. And it works great! Since we always liked honey on top of cornbread anyway, the flavor of the honey as the sweetener works really well. If you don’t like or don’t want a sweet cornbread, you can always just leave the honey out!
I also make sure to buy only stone ground, organic cornmeal, because of the problem with the majority of cornmeal being GMO. The best sources around me for this are my health food store, Trader Joe’s, and Whole Foods. (they don’t have organic cornmeal at my regular grocery store.) So you might have to look around.
This cornbread is slightly sweet, and crunchy on the edges but moist and tender on the inside. Just the way I like it! Perfect.
In a large bowl combine the cornmeal, spelt flour, baking powder, and salt. (It’s best to use aluminum-free baking powder since there’s a lot of it in this recipe; beyond it being healthier anyway, it will avoid the strange metallic aftertaste that often comes with baking powder.)
Melt the butter, and then mix in the honey. You can use more or less honey as you like – whatever you like as far as sweetness in your cornbread.
Pour the butter/honey in with the dry ingredients, along with 2 beaten eggs and milk, and mix until combined.
Grease an 8×8 pan with butter or coconut oil, and pour in the batter. If you double the recipe I suggest using two 8×8 pans rather than a larger 9×13 pan, because the crunchy edge pieces are the best part!
Bake at 350 for 20-25 minutes, or until the center bounces back when you press it with your finger.
Serve it up!
Preferably with plenty of sweet grass-fed butter! Yum……
- 1 cup whole grain spelt (can use whole wheat if preferred but I haven't tested that for taste)
- 1 cup stone ground organic cornmeal
- 1 Tbsp baking powder
- ½ tsp salt
- ¼ cup butter, melted
- ¼ cup honey (optional - can increase or decrease amount to taste)
- 2 eggs, beaten
- 1 cup whole milk
- Preheat oven to 350.
- Combine all dry ingredients in a large mixing bowl.
- Melt the butter, and stir in honey until combined.
- Pour the honey/butter mixture, beaten eggs, and milk into the dry ingredients and mix until combined.
- Grease an 8x8 pan with butter or coconut oil and pour the batter in.
- Bake for 20-25 minutes, or until the center bounces back when you press it with your finger.
- Serve hot, topped with butter.