Moist Corn Bread
|Cornmeal||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Soy grits||3 Tablespoon|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Egg||1 , beaten|
|Buttermilk/Yogurt||3 Cup (48 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
Stir together all of the dry ingredients in a large bowl.
Stir the liquid ingredients together in a separate bowl and then stir them into the dry ingredients, mixing only enough to combine the ingredients thoroughly. Less mixing will make a more tender bread.
Pour the batter into an oiled pan and bake at 350°F for 40 to 50 minutes. The top will spring back when the bread is done, and a tester should come out clean, although it may be somewhat wet-i.e., there shouldn't be any uncooked batter on it, but it may be wetter than you would normally expect. This cornbread is most delicious when eaten warm with butter or honey, or both!