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Corn Bread! a healthy way...

Whole Wheat Corn Bread

Preheat oven to 400 degrees F, and grease a 9×13″ pan. Recipe may be halved for a 8×8″ square dish. And, if you’d rather make it into muffins, it should make about 24 muffins.

Ingredients:

2 cups whole wheat flour

1/4 cup wheat gluten

1 cup cornmeal

2 eggs, beaten 

1/2 cup coconut oil, melted (or organic butter)

4 Tbsp Turbinado or Sucanut sugar (use coconut sugar if you are diabetic)

2 tsp. baking powder (buy “aluminum free”)

1 tsp. sea salt

2 cups Cashew or Almond Mylk (we like cashew, 1/4 cup with 2 cups water blended in our Vitamix)

Directions:

Stir together flour, wheat gluten, cornmeal, sugar, baking powder and salt. Make a well in the center. Combine egg, milk, and melted coconut; add all at once to flour mixture. Stir just until moistened; batter should be lumpy. Transfer batter to greased 9×13″ pan, and bake at 400*F for 20-25 minutes, till lightly browned on top. Serve warm, of course! (it’s especially good with organic local honey on top!) Muffins will cook for about 15min. Insert toothpick and pull out clean. We like moist, so ours are barely brown and the top squishes down and stays, but the toothpick still comes out clean.