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Cornbread
~8x8 pan
Melt: 4 oz unsalted butter 1 oz coconut oil In mixing bowl whisk: 2 eggs 2 oz honey 1/2 t green stevia powder (optional) Whisk in the fats. Mix in: 4 oz sourdough discard Measure and mix: 4 oz whole wheat pastry flour 3 oz cornmeal 2 t baking powder 1/2 t baking soda 1 t salt Working in batches, add flour mixture gently to wet ingredients without overmixing. Gradually pour in and mix very gently: 4 oz whole milk To determine if the texture of the batter is just right use a spoon to dip into the batter and let it pour down; if slow 'ribbons' form, the texture is correct. If needed, add a bit more milk to thin it out. Bake at convection bake 375* 25-28 minutes until golden brown and set Only 160-170* in the instant read thermometer. (This is less than my usual 190* for baked goods). Cool in pan 10 min. Remove to a rack to finish cooling. Can be made 1 day in advance and the texture is even better.
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