Hearty, healthy (kinda), crispy, buttery cornbread!  Perfect for days when crockpot chicken is on the menu.


1/2 c. whole wheat flour
1/2 c. all-purpose flour
3/4 c. corn meal
2-3 Tbs sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 Tbs butter
2 eggs
1 c. milk
1/4 c. oil

Preheat oven to 400 degrees.  Mix dry ingredients in a medium bowl.


Put butter in a 9″ round cake pan or cast iron skillet.  Someday I will own a cast iron skillet and I will do this and be purely traditional in my cornbread making.  Until then, it’s a round pan.


Stick pan with butter in the 400 degree oven for 2 minutes while you mix the wet ingredients in a small bowl:


Pull out pan with butter and swirl butter around bottom and sides:


Combine wet and dry ingredents.  Don’t overmix; it should still be somewhat lumpy:


Pour into pan with butter:


Bake at 400 for 20 minutes.


Cracks are normal.  Serve with butter and honey.  Our kids usually eat half the pan alone.  (And they’re only 4 and 2!)