So, every once in a while you nail a recipe. I brought this cornbread to a church community meal with chili. It got rave reviews and multiple requests for the recipe. Sorry, no pictures on this one. It disappeared too quickly.
Truth be told that night at church, I was wingin' in. I didn't have all the ingredients I needed and I even borrowed ideas from a banana bread recipe. Great accidents do happen. It is moist and slightly sweet with a great texture. If you like a sweeter cornbread, use 1/3 C of sugar instead of 1/4 C.
Nutritionally, this corn bread clocks in at just under 11% fat with about 6 grams of protein per serving!
1/2 C corn grits
1 C masa flour (found in your Mexican section of the grocery store, usually used for tamales).
1/2 C white whole wheat flour
1/4 C sugar
2 T ground flax seed
2 t baking powder
1 t baking soda
1/2 t salt
1 C unsweetened soy milk
1 C water
2 T lemon juice
Preheat oven to 350 degrees. Spray oil one 8x8" pan. A cast iron skillet will also work.
Mix the grits, masa, flour, sugar, flax, baking powder, baking soda and salt together in a bowl. In a large measuring cup, mix the soy milk, water and lemon juice. Pour the liquid mixture into the dry mixture and stir until most all the lumps are gone. You should have a thick batter.
Pour the batter into your pan and bake for 30 - 35 minutes until a toothpick comes clean. Serves 4 - 6.