Warm cornbread straight from the skillet is a delicious addition to any meal. This Whole Grain Blue Cornbread Recipe goes great with every meal.
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Whole Grain Blue Cornbread
3 tablespoons plus 1/4 cup peanut oil, divided
2 eggs, beaten
1 1/4 cups half & half
1 cup whole wheat flour
1 cup stone ground blue cornmeal
3 tablespoons sugar
1/2 teaspoon salt
2 teaspoons baking powder
Pour 3 tablespoons peanut oil into a 10-inch cast iron skillet and place in the oven. Heat the oven and skillet to 400°F.
In a medium bowl, whisk together the eggs, half & half, and remaining 1/4 cup peanut oil. Set aside.
In a separate bowl, mix together the flour, cornmeal, sugar, salt, and baking powder. Combine the two mixtures and stir just until wet.
Pour the batter into the heated skillet and bake for 20-25 minutes until golden brown.
Immediately remove cornbread from skillet (it should slide right out with the help of a spatula) and cool on a wire rack. Transfer to a plate to serve. Serve warm with butter and honey. Â Â
