"Stretchy" Corn Bread

Over the past year, I have been in love with a certain corn bread recipe.  For about the same amount of ingredients as my usual 9×9″ pan of corn bread, I can make TWO loaves of corn bread! It has been wonderful when we have unexpected company, or a busy week with little time for baking.  When company drops by (the day before grocery shopping day!), I can pop this corn bread in the oven (while adding more broth/water to the soup!), and have enough bread for everyone in about 15-20 minutes!  (Plus, our family loves it, because it has whole wheat flour in it!)  It works for me!  

“Stretchy” Corn Bread
Makes (2) 8″ Rounds

1 cup Cornmeal
3/4 cup Whole Wheat Flour
2 Tbl Baking Powder
1 Egg, well-beaten
1 cup Milk
1/3 cup Honey
3 Tbl Vegetable Oil

Preheat oven to 425*.  Mix cornmeal, whole wheat flour, and baking powder together.  Add egg, milk, honey, and oil.  Stir just enough to mix.  Bake in 2 greased 8″ round cake pans for 15 min. 

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3 comments to "Stretchy" Corn Bread

  • Angela

    What could I replace the whole wheat flour with to make this gluten free? I am new to baking and am still figuring out good subs for recipes that call for flour!

    Thanks and God Bless,


    Michele Reply:

    @Angela, I like to use Teff Flour, but brown rice flour would probably work well, too.

    Michele :)


  • Liz

    Angela, try looking into Jules Gluten Free flour. Wait until they have a deal for multiple bags (it’s expensive) but it’s the best flour substitute out there.


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