Moist and Tender "Mock" Cornbread

Moist and Tender "Mock" Cornbread

 

Whole grain bread recipes from Cream of the West's "Cowboy Cookbook"

Author: Misty Sarvis
Seeley Lake, Montana

Serves: 9

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

Ingredients

  • 1 cup all-purpose flour
  • ⅛ cup cornstarch
  • ⅓ cup sugar
  • 1 tsp. salt
  • ¾ cup Cream of the West Roasted Wheat
  • 1 Tbsp. baking powder
  • ⅔ cup buttermilk
  • ⅛ cup oil
  • 1 large egg
  • ⅓ cup melted butter or margarine
   Topping
  • 2 Tbsp honey
  • 2 Tbsp melted butter or margarine

Instructions

  1. Preheat oven to 425 degrees.
  2. Grease an 8"x8" pan.
  3. In a medium bowl, mix dry ingredients, stirring well.
  4. In a small bowl, beat together the rest of the ingredients with a fork until blended.
  5. Pour liquid mixture into dry and, with a very light hand, use the fork to only slightly blend. Leave dry and wet areas.
  6. Pour into pan and spread evenly.
  7. Bake 20 minutes, or until very lightly golden. Brush on the mixture of melted butter and honey for a flowing sheen, if desired. Serve warm or cold. This recipe will keep for days.
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