Whole Wheat Cornbread

by Lindsey Scarber

2  beaten eggs

1  c.  milk

1/ 4  c.  cooking oil, OR shortening, OR bacon grease

1  c.  whole wheat flour, OR half wheat flour + half white flour

3/4 c. cornmeal

1/4 c. white sugar, OR brown sugar

2  T.  baking powder

3/4  t. salt

1  T.  butter

Preheat oven to 400 degrees.  In a med bowl, beat the eggs.  Add milk and oil.  
Without stirring, place flour and cornmeal on top.  Make a little bathtub in the flours for the sugar, baking powder, and salt.  Stir the bathtub ingredients into the flours without getting them wet.  Then mix the dry ingredients into the wet.  Stir just until moistened.

Add the 1 T. butter to a 10-inch cast iron skillet or a 9x1-1/2-inch round baking pan.  Place in a 400 oven about 3 minutes or until butter melts.  Remove pan from oven.  Swirl butter in pan to coat bottom and sides of pan. Pour batter into hot, buttered skillet or pan.  Bake for 15 or 18 min. or until a wooden toothpick or butter knife poked into the middle comes out clean.  Serve warm.

Dinner Variations:  Add 1/2 c. grated cheese before baking.  OR add 1/2 cup crisp bacon pieces before baking.

Breakfast Variation:  Serve cornbread with a bowl and spoon.  Spread jam on the top, then pour milk over it.

Cornbread Muffins Variation: Spoon batter into greased 12-muffin pan. Bake 350 for 8-11 min. To check for doneness, tap the top of a muffin, if it bounces back they are done. 

Behunin Family Honey Butter Variation:   In a microwave dish, combine 1/2 cup butter + 1/2 cup honey. Melt in microwave. When cornbread is out of the oven, poke the cornbread all over with a fork. Pour honey butter on cornbread. Heavenly delicious!