Country Whole Wheat Cornbread

Name: Country Whole Wheat Cornbread
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10 serving(s)
Ingredients: 3 1/2 cups fine-grind yellow cornmeal, preferably stone-ground; 2 cups whole wheat pastry flour; 1/2 cup packed light brown sugar or 1/2 cup granulated maple sugar; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 4 large eggs; 3 cups buttermilk; 3/4 cup unsalted butter, melted

Submitted by ratherbeswimmin

"Beth Hensperger"

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Ready In:: 1hr 20mins
Ingredients:: 9
Serves:: 10

ingredients

3 ¹⁄₂ cups fine-grind yellow cornmeal, preferably stone-ground
2 cups whole wheat pastry flour
¹⁄₂ cup packed light brown sugar or 1/2 cup granulated maple sugar
2 teaspoons baking powder
1 ¹⁄₂ teaspoons baking soda
1 teaspoon salt
4 large eggs
3 cups buttermilk
³⁄₄ cup unsalted butter, melted

directions

Preheat oven to 325°; grease a 12-inch springform or deep cake pan.
In a bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs and buttermilk; add to the dry ingredients and pour the melted butter over the top.
Stir just until all the ingredients are moistened yet thoroughly blended; don’t overmix.
Pour the batter into prepared pan; bake in the center of the oven for 45-50 minutes, until the cornbread is golden around the edges and a pick comes out clean.
Let stand for 15 minutes before cutting it into thick wedges.