Multigrain cornbread
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
It's hard to resist the bright orange crust of this bread, sprinkled with white sesame seeds and light green pumpkin seeds. Besides, the dish is not only appetizing but also delicious. If necessary, try substituting kefir for the sour milk. The dry ingredient mixture keeps well in the freezer, so it can be prepared ahead of time and then simply mixed with the liquid ingredients.
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Recipe:
In a large bowl, whisk together 1 cup each whole-wheat flour, cornmeal, 1/2 cup sugar, 1 teaspoon baking soda, and 1/2 teaspoon coarse salt. Whisk together 1 cup sour milk, 2 eggs, and 2 ounces melted butter. Stir quickly into the flour mixture with a whisk.
Pour the batter into a greased 9-inch cast-iron skillet, sprinkle with sesame and pumpkin seeds. Bake at 400°F (200°C) until a toothpick inserted comes out clean, about 18–20 minutes.
Recipes with similar ingredients: corn flour, whole grain flour, eggs, sour milk, pumpkin seed, cornbread, sesame
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