Pima Cornbread

Pima Cornbread

Ingredients:
 2 tsp Butter
 1 cup 60 day Pima Corn
 1 cup Milk
 1 Egg beaten
 ⅓ cup Vegetable oil
 2 tbsp Organic agave nectar, to taste
 1 cup Pima Club Wheat Flour
 3 tsp Baking powder at sea level (reduce amount by 1/4 tsp at 5000 feet and by 1/2 tsp at 10,000 feet)
 ½ tsp Salt
Directions:
1

Preheat oven to 400 degrees. Butter the bottom & sides of an 8 inch round pan.

2

In a medium sized mixing bowl combine corn four, milk, egg, oil and agave. In a separate bowl mix together wheat flour, baking powder and salt.

3

Make a well in the middle of the wheat mixture and pour in the moist corn mixture. Fold the ingredients together until well combined.

4

Scrape batter into prepared pan and bake on the middle rack of the oven for 20 to 25 minutes until a toothpick or knife inserted in the center of the cornbread comes out clean.

5

Cut into wedges and serve warm.

Makes 4 to 6 servings

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Ingredients

Ingredients:
 2 tsp Butter
 1 cup 60 day Pima Corn
 1 cup Milk
 1 Egg beaten
 ⅓ cup Vegetable oil
 2 tbsp Organic agave nectar, to taste
 1 cup Pima Club Wheat Flour
 3 tsp Baking powder at sea level (reduce amount by 1/4 tsp at 5000 feet and by 1/2 tsp at 10,000 feet)
 ½ tsp Salt

Directions

Directions:
1

Preheat oven to 400 degrees. Butter the bottom & sides of an 8 inch round pan.

2

In a medium sized mixing bowl combine corn four, milk, egg, oil and agave. In a separate bowl mix together wheat flour, baking powder and salt.

3

Make a well in the middle of the wheat mixture and pour in the moist corn mixture. Fold the ingredients together until well combined.

4

Scrape batter into prepared pan and bake on the middle rack of the oven for 20 to 25 minutes until a toothpick or knife inserted in the center of the cornbread comes out clean.

5

Cut into wedges and serve warm.

Makes 4 to 6 servings

Notes

Pima Cornbread
IngredientsDirections