A little bit sweet, a little bit salty. A whole lot of flavor. This whole grain classic is the perfect accompaniment to soups, stews, or pastas. Also great on its own, with butter and honey. Naturally gluten-free, this fare will satisfy the pickiest cornbread lover.
Little Miss Cora
Cora is a very small girl with a very big presence. Named for her 92 year old great-grandmother, Cora Elizabeth has been eating our cookies since she cut teeth. Lucky thing, our cookies are whole grain, because Cora knows what she likes, and she likes carbs. This summer, I overheard Cora say: “I’ll have a bagel with my bread and butter and my cookie.” Undeterred, Cora’s parents slipped her bits of salmon when she was distracted. Cora’s cornbread should fit the bill for this independent little miss: a delicious classic with a hint of honey that can be customized oh so many ways, or simply eaten with Cora’s favorite, a slab of butter–as long as she can spread the butter herself. – Lizann, Co-Founder
What you’ll need: 2 eggs, 1 cup buttermilk, 6 Tbs melted unsalted butter
Preheat oven to 375°. Add 6 T of melted butter to a large bowl and cool. Add beaten eggs and buttermilk (or milk of your choice) and mix well. Then add entire dry mix to wet ingredients and mix until well combined. Let batter sit for 10 to 15 minutes. Transfer into a thoroughly greased 9 inch square metal pan. Bake for 18 to 21 minutes until edges are browned and center is set. Baking times in glass may be longer. Do not overbake.
For Muffins: Make as directed, grease muffin pan and fill 12 cups 2/3 full. Bake for 14–16 minutes until edges are browned and the center is set.
*For best results, we recommend using buttermilk. You can also use regular milk, almond milk, or other non-dairy milk. To make your own buttermilk, add 1 T of vinegar or lemon juice to milk of your choice and stir.
Our Top 3 Variations:
- ¾ cup shredded cheddar and a few diced jalapeño peppers to taste
- ½ cup chopped pecans
- ½ – ¾ cup fresh blueberries