Cornbread

By Jill-4

8" Square Baking Pan (12-16 pieces)
Bake: 350 degrees F (175 degrees C) 25-35 minutes

Ingredients

• 1 cup buttermilk, sour lowfat milk, or lowfat yogurt
 (thin yogurt to consistency of buttermilk with water)
• 1/4 cup melted butter or olive oil
 or 2 tablespoons each butter and oil
• 3 tablespoons maple syrup or honey
• 2/3 cup whole kernel dry corn
• 2/3 cup whole wheat pastry grain
 or 3/4 cup allergy alternative Kamut® Grain
 or 2/3 cup additional whole kernel dry corn

Preparation

Step 1

1. Place in blender; blend at high speed 3-5 minutes (the blender will "grind" the grain into a batter in the liquid medium. If it is a little gritty, blend more or let it set overnight for a smoother batter using the two stage method.


2. Optional (Recommended) Cover blender. Let batter stand at room temperature overnight or about 7 hours
 Add 2 eggs & blend

2. Mix in thoroughly, but briefly, using blender and/or rubber spatula as needed:
 2 teaspoons baking powder
 1 teaspoon salt

3. Pour batter immediately into greased baking pan. Bake at 350 degrees F (175 degrees C) 25-35 minutes or until knife or toothpick comes clean out of center.