Tuesday, January 11, 2011

Sweet Cornbread

Did you know that the THRIVE brand of cornmeal is made with the whole grain?  Many brands of corn bread are not.  I love this because we are trying to eat more whole grains.

Sweet Cornbread: This recipe is  modified from the recipe in the “sample pack recipes” from shelf reliance.  I have simplified the directions so it is not so fussy.

Sweet Cornbread

Printable Recipe
2 tablespoons Thrive powder milk
(non-instant ), not reconstituted
2/3 cup Thrive white sugar
½ teaspoon Thrive baking soda
1 cup Thrive cornmeal
1 cup Thrive white flour
½ cup Thrive butter powder
2 tablespoon Thrive egg powder
½ teaspoon Thrive salt
1 1/4 cup water
1 tablespoon vinegar
Preheat oven to 375 degrees F.
Grease an 8 x 8 inch square pan.

Wish dry ingredients together. Make a well in the center and add the water and vinegar. Mix well with a wooden spoon until few lumps remain.  Bake in the preheated oven for 20 to 30 minutes or until a toothpick
inserted in the center comes out clean.

We like to eat this with honey butter.  Here is the recipe I use.
Spreadable Butter--for your bread
Honey Butter
1 cup butter powder
1 cup honey
½ water
1 c powder sugar
1 t vanilla
Using wire whisk or Kitchen Aid beat ingredients until creamy.

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