Aliesha, Author at Feathers in Our Nest

This post is part of the Grain Mill Wagon Challenge, a series of posts wherein I will feature recipes using whole grains ground in the WonderMill. You can read this post and others at The Grain Mill Wagon! I am being compensated for these posts, but that does not change my personal opinions about the WonderMill. You can read my review of it from last fall on She {hearts} It!

One of my favorite “southern comfort foods” is cornbread! I have adjusted the original recipe to be healthier, using whole wheat flour and cornmeal (also a whole grain which can be ground in your WonderMill), as well as sucanat instead of sugar.

Whole Grain Cornbread

1 cup whole wheat flour, freshly ground
3/4 cup cornmeal, freshly ground
1 Tbsp. butter
2 eggs
1 cup milk
1/4 cup melted butter
3 Tbsp. sucanat (or sugar)
3/4 tsp. salt
2 1/2 tsp. baking powder

Grind wheat in the WonderMill. Grind popcorn in the WonderMill to make cornmeal (yes, you can do it… and it’s SO delicious freshly ground!).

Heat oven to 425 degrees. Place butter in a medium/large cast iron skillet and put it in the oven so it can melt.

In a small bowl, beat eggs. Add milk and 1/4 cup melted butter and mix well.

In a larger mixing bowl, combine flour, cornmeal, sucanat, salt, and baking powder.

Add wet ingredients to dry ingredients and mix just until combined.

Remove cast iron skillet from oven using potholders and swirl melted butter around in pan so bottom and sides are coated.

Add batter to the skillet and place back in the oven for 15-20 minutes, or until edges are lightly browned, the top is cracked, and a toothpick inserted in the center comes out clean.