As easy as pancakes...only better!
When it comes to breakfast, we could all use a change once in a while. Pancakes are awesome but if you are craving something that leaves you feeling a little more satisfied in the tum tum, breakfast cornbread is a great option.
Top with berries, preserves, a little yogurt on the side and you have yourself a well rounded break-y. BUT don't forget the best part...Birch for Breakfast syrup to top it all off!
Breakfast Cornbread
Gluten Friendly Modifications |
To make this recipe gluten friendly be sure to substitute the all purpose flour with a gluten free all purpose flour. Our favorite brand is Bob's Red Mill 1:1 Gluten Free Baking Flour because it can be substituted in any recipe that calls for regular wheat flour, on a one to one basis and turns out great every time. Occasionally we find that it may take a few more minutes to cook than when using regular flour. Always insert a tooth pick and bake until it comes out clean. |
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Preheat: 350 F Serves: 8 Prep Time: 10 min |
Prep Notes: Grease and flour 9 x 13 baking dish or a 10" round cast iron frypan.
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Ingredients: |
Method: |
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2 Cups Cornmeal 1 1/2 Cups All Purpose Flour (Use Gluten Free all purpose flour for a gluten friendly version) 1/2 Cup White Sugar 1 tsp Salt 1 tsp Baking Soda 2 tsp Baking Powder (use gluten free brand if needed) 2 Eggs 3/4 Cups Canola Oil 1 1/2 Cup Cold Water 3 TBSP Buttermilk |
Combine all dry ingredients in a large mixing bowl. Add all wet ingredients and beat well with a whisk just until the batter in almost smooth. Don't worry about a few lumps of flour, it will all work out in the end. It is more important not to over beat the batter so that the cake remains as fluffy as possible. Pour into prepared pan. Bake at 350 degree F for 25 minutes or until cake springs back to the touch. Serve with warm Birch for Breakfast syrup, fresh berries and whipped cream too -- why not?!! |
BREAKFAST - now it really can be the best meal of the day!