On this edition of Tabi’s Tidbits, we’re cooking Cornbread for the Thanks Giving feast!
Happy Thanks Giving everybody!
This is an easy to follow recipe that’s great for Thanksgiving, Summer barbecues or any other time you fancy a plump slice of cornbread.
I use all organic, grass fed and pastured ingredients. Try to get the best versions of each product you can find.
1 cup whole wheat pastry flour
1/2 cup medium grind cornmeal
1/2 cup corn flour
1 teaspoon Celtic sea salt
3 1/2 teaspoons baking powder
1 cup milk
1/3 cup avocado oil
1/3 cup raw honey
1/2 cup corn (frozen or fresh)
Preheat oven to 400F (200C). Lightly oil an 8×8″ glass baking dish.
In a medium bowl mix the dry ingredients. In a small bowl mix the wet. Add the wet over the dry and stir to combine. Add corn and gently mix to combine.
Pour the batter into the oiled baking dish. Bake in a preheated oven for 30 minutes, or until center is set and edges are golden brown. Let cool and enjoy!