Submitted by Rod
(Dallas, TX)

This Golden Flaxmeal Cornbread is a hearty cornbread with bold flavor and generous beneficial fiber.

Great with black beans (or beans with bold flavors and colors) … and cold craft beer; barbecued meat is permitted … when served as “finger food”. Be bold! Lick a finger or two … even yours!

Golden Flaxmeal Cornbread with Spelt

For “bold”, fold into completed batter 2 cups chopped onions and 2/3 cup diced jalapeño peppers (seeded and white flesh removed).

This cornbread is hearty due to using spelt (instead of part bread flour).  Some might prefer a bit more moisture. This is less of a problem with the addition of onions.

Ingredients:

1 1/4 cups organic cornmeal
1 cup spelt flour
1 1/2 tbsp dried parsley
1/2 tsp garlic granules
1 tsp baking powder
1/2 tsp baking soda
1 tbsp sugar
3/4 tsp salt

2 extra large eggs
2 extra large egg whites
1/3 cup half & half
2/3 cup water
1/4 cup virgin olive oil

1/3 cup golden flaxmeal

Directions:

Lightly oil an 8″ x 8″ baking dish; preheat oven to 375F degrees.

Whisk eggs, then add half & half, water, and olive oil; whisk vigorously to combine.

In a large mixing bowl, lightly toss dry ingredients to combine, then make a well. Pour in prepared egg mixture, stir just until combined, then stir in flaxmeal.

Pour batter evenly into baking dish, reduce oven to 350F degrees and bake 45 min. (or until golden brown on top).