Cornbread is notoriously crumbly. My mother’s recipe was the best around because it was so moist. I have altered her recipe to make it 100% whole grain, while still retaining the yummy moist goodness. This cornbread is not too sweet and is delicious with a bowl of soup or chili, and is also good with honey or jam and a side of fruit for breakfast.
3 Tbsp honey
1 cup plain nonfat yogurt
2 Tbsp melted butter (optional)
1 cup whole white wheat flour
2/3 cup whole grain cornmeal
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 Tbsp freshly ground flax seed (optional)
MIX: Mix wet ingredients and dry ingredients separately and then carefully stir together, just until evenly moistened. Pour into a 9×9 pan sprayed with non-stick cooking spray.
BAKE: Bake at 400° F for 18-20 minutes or until golden on top and a toothpick comes out clean.