Cornbread

I’m not a bread lover, but when I feel like it, I like the bread warm, straight from the oven, moist, and full of flavor.  The corn bread is one of my favorites and fortunately, it is easy to prepare; your house will be impregnated with the smell while you’re baking it.

pan

Cornbread

1/2 cup sunflower oil

2/3 cup beet sugar or coconut palm sugar

2 eggs

1 cup buttermilk (See DIY Buttermilk)

1/2 teaspoon baking soda

1 cup bob’s red mill semolina flour

1 cup king arthur organic white whole wheat flour

1/2 teaspoon salt

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square loaf pan.

Put oil into a large bowl and stir in sugar.  Quickly add eggs and beat until well blended.  Combine buttermilk with baking soda and stir into mixture. Stir in semolina, flour, and salt until well blended and few lumps remain.  Pour batter into the prepared loaf pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

photo (7) - Version 2
photo (5) copy - Version 2
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