Well, by now you are probably tired of me posting cornbread recipes. But cornbread like this one, I can consume in moderation when paired with other foods that are high in fiber and protein.

So, the other night when I served ribs and salad along with this cornbread, I was fine. And this recipe that contains no added sugar and features rye flour, produces a cornbread that is just about as perfect for my restricted diet as cornbread can get. And it tastes absolutely great. Moist and savory, without the slightest hint of depravation. So, thank you kneadingconference.com for the bones of this recipe. I made a few changes because they worked better for me. But the main concept was all on Amy.

Now granted, this cornbread is not low in calories. But calories are not my greatest concern. My personal gremlins are sugar and white flour. So, anytime I can create a bread or goody with no white flour and a no or dramatically reduced sugar content, I am a happy camper. Especially if the recipe can also be of profit to my readers. Because as I am quickly learning, I am not alone in my quest to eat healthier and learn how to embrace life within the confines of necessary dietary restrictions.

But don’t get me wrong. I refuse to eat junk. And over the last few months I have prepared enough recipes using “alternative ingredients” to feed a family of four for a week. And some of it has gone in our yard waste barrel. Products like monk fruit sweetener when used 1 to 1 in place of granulated sugar, in my humble opinion, is horrible. Too, too sweet with a bitter aftertaste. However, when used in very small quantities, monk fruit sweetener is just fine.

So, as I continue to experiment with alternative ingredients, I will share the recipes that work with you. The dishes that I wouldn’t even feed to certain radical, greedy, and depraved politicians and journalists, I will continue to, in all good conscience, personally place in our yard waste barrel! Where incidentally, these forgettable dishes truly belong! (Right along with the aforementioned politicians and journalists I dare say!)

As always, peace and love to all. (With the exception of the aforementioned politicians and journalists, that is!)

2 c. fine to medium ground cornmeal

1 c. rye flour

1 T. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt

1/2 c. (1 stick) + 1 T. unsalted butter, divided

3/4 c. whole milk

1/2 c. buttermilk

1/2 c. sour cream

2 eggs

Place a 10-inch cast iron or oven proof skillet in your oven. Pre-heat the oven (plus pan) to 425-degrees. While the oven is doing its magic, whisk the cornmeal, rye flour, baking powder, baking soda, and salt together in a small bowl.

In a large glass mixing bowl, melt the 1 stick of butter in your microwave. Then whisk in the whole milk, buttermilk, sour cream, and eggs. Stir the dry ingredients into the wet ingredients just until blended.

Let the batter rest for 15 minutes. (This is an important step. Time allows the flours to absorb the liquids.)

Carefully remove the hot pan from the oven. Allow the remaining 1 tablespoon of butter to melt in the hot pan. Using a heat proof implement, coat the pan with the melted butter.

Scoop the thick batter into the pan and level the batter off as best you can.

Bake for about 25 minutes or until the cornbread feels set to the touch and cracks appear on the surface.