This easy and fast method gets you a moist, chewy cornbread in about half an hour.
Prep time: 10 minutes
Cook time: 20-25 minutes
Yield: 1 9x12 pan cornbread
1 cup buttermilk
1/3 cup sour cream
2 TB canola oil
1 1/2 cups whole wheat flour
1 cup corn meal (Medium grind adds great texture)
2 TB sugar or equivalent sweetener (sugar itself is not necessary for consistency)
1 TB baking powder
1 1/2 tsp salt
Preheat the oven to 375F.
Whisk the eggs in a large bowl, then whisk in the buttermilk, sour cream, and oil, and set aside. In another bowl, mix the flour, corn meal, sweetener, baking powder, and salt. Stir the liquid into the dry ingredients until just combined. Pour batter in to a lightly oiled 9x12 baking pan and bake for 20-25 minutes or until a cake tester or toothpick comes out clean.
Serve warm with butter. If this is breakfast, raspberry preserves are the perfect match.