OK, if you are new to this site, then the first thing you should know about me is that I am a bread fanatic. I love it all. Sourdough, whole grain, quick, cornbread, overnight, you name it, I will eat it with pleasure. But I am especially eager to enjoy bread that has at least some redeeming qualities. Besides of course tasting wonderful!

Doesn’t mean I always succeed in staying clear of those breads which have no nutritional value whatsoever. Because, bottom line, I am only human. But I honestly do endeavor to eat bread that is not only pleasantly palatable but would be moderately acceptable to a hard-nosed dietician. (Which BTW, is not an easy feat to accomplish!) So, in this recipe, I am using whole wheat pastry flour in place of all-purpose flour, raw honey rather than processed sugar, and veggie oil instead of butter. (I’m pretty sure a dietician would still frown on me even considering this to be a quasi-healthy cornbread. But there are just some things I do not intend to discuss with anyone who relies on scientific facts rather than how I want to perceive a situation.)

Wait! I sound just like many Americans who disvalue science in favor of what’s easier for them personally. Or believe what some nut case tells them is true. So, perhaps I should take a step backward.

So, in full disclosure, this cornbread is quick and easy to build and ever so tasty. And it is possibly healthier than other cornbread recipes. But it is never going to be considered a health food or better for you than steamed broccoli, spinach, or a naked green salad. (But it’s still really good.)

Peace and love to all.  

1 c. fairly finely ground cornmeal  

1 c. whole wheat pastry flour

½ tsp. kosher salt  

2 tsp. baking powder

1 lg. egg

¾ c. whole milk

¼ c. sour cream

3 T. raw honey

¼ c. veggie oil

Whisk the corn meal, flour, salt, and baking powder together in a large bowl.

In a medium bowl, whisk the egg, milk, sour cream, honey, and oil together.

Pour wet ingredients into the dry ingredients and mix until the batter is lump free. 

Pour into a buttered 8×8-inch pan. Bake in a pre-heated 400-degree oven for 25-28 minutes or until a toothpick comes out clean.

Remove from oven and cool on a wire rack. Warm before serving.

Miles had been enjoying the sun with his brother. But when I came in to take their picture, he had to move and then pose for me. Such a darling boy.

The true sun worshiper in the family. Max will follow the sun wherever it happens to appear. Love this little critter.