Discover wholesome indulgence with our whole food diet recipe for cornbread topping—a delicious, nutritious twist on a beloved classic, and delicious over a bean mixture of your choice.
Ingredients
- 3/4 cup cornmeal
- 3/4 cup unbleached white flour
- 1/4 cup whole rye flour
- 2 tsp Rumford Aluminum-Free Baking Powder
- 1 tsp Italian seasoning
- 1 Tbsp onion flakes
- 1 cup distilled water
- 1 1/2 Tbsp honey
- 1 Tbsp apple cider vinegar
- 1 tsp Celtic Sea Salt
Method
- In the first bowl, combine cornmeal, white flour, rye flour, baking powder, Italian seasoning and onion flakes. Mix well.
- In a second bowl, combine water, honey, apple cider vinegar and sea salt. Mix well.
- Combine ingredients from the two bowls together. Mix well and pour over the bean mixture.
- Bake at 400 degrees for about 30 minutes or until cornbread is golden and set.
