Large Cornbread

An classic tasty easy quick bread. Twice as big as a loaf.



Ingredients / Directions: 

Cornbread - Large

4 eggs
2 Tbsp honey, or maple syrup (optional)
2 c milk or *substitute
Combine seperately:
2 c cornmeal
2 c whole spelt flour (or wheat)
1 tsp salt
1/4 tsp soda
1 Tbsp baking powder

Preheat the oven to 400.

Heat about 2 Tbsp of butter or olive oil in a large square pan in
the oven. Remove and coat inside of pan. Sprinkle bottom and sides with
a bit of cornmeal.

Mix wet and dry until just combined.
Pour into hot buttered pan.
Bake for 35 - 40 min.

Wonderful warm with butter, guacamole, marmalade, or any good sweet
or savory spread. Can be thickly sliced and toasted the following days.


*Great milk substitute for this recipe: soak 1/2c raw hulled sunflower seeds in water at room temperature 2-6 hours. Drain and puree in blender with enough water (about 1 3/4c) to make 2c in total.