Cornbread or Corn Muffins

Yield: 12 muffins or 1 skillet of cornbread. This recipe uses all-purpose flour but it can also be made with Almond flour for a gluten free version.

Ingredients:

• 1/2 cup white whole wheat flour

• 1/2 cup unbleached white flour (can substitute 1 cup almond flour for the wheat and white flour)

• 1 cup corn flour

• 2 tsp baking powder

• 1/2 tsp sea salt

• 1/4 cup ghee or unsalted butter

• 1 1/2 cup buttermilk

• 1/4 cup molasses

• 1 egg

Here’s How:

1.    Preheat oven to 400.

2.   Combine dry ingredients in one bowl.

3.   Combine wet ingredients in another bowl.

4.   Melt ghee in tiny sauce pan, let cool and add to wet ingredients.

5.   Mix wet and dry just until flour is mixed in.

6.  Grease muffin tin or skillet and add batter.

7.  Bake at 400 for 15-20 minutes.

Tip: Place greased skillet in oven to heat before adding batter which will give a nice texture to muffins when done. Sprinkle sesame seeds on the bottom of greased skillet prior to filling with batter for a crunchy, interesting  texture.

Serve with Chicken Chili.