I was having a great pain free day, so I decided to make my man and hearty southwest black bean and corn soup with some fresh corn bread. I made it the way cornbread should be made. With only corn. I do not know how or why people started putting wheat flour in their cornbread. It is not necessary. Using corn flour not only makes it naturally gluten-free, but it also makes it extra sweet.
If you are concerned about GMO corn products, you can use Bob's red mill certified organic corn grits and certified organic corn flour.
I like to serve mine with honey butter. It is easy to make. Just one stick of butter mixed with 1/4 cup raw honey. Makes the perfect butter for this bread. Enjoy!
adapted from Creations By Kara
3/4 cup sugar
1/2 cup oil
2 eggs
1 cup milk
1 1/2 cups corn flour
1 1/2 cups corn grits
1 Tbsp. baking powder
1/4 tsp salt
Blend sugar and oil, beat in eggs and milk. Combine dry ingredients and add. Mix well. Pour into a well greased 9×13" pan. If a glass pan,bake at 350° for 20 - 25 minutes. If using a metal or ceramic dish bake at 375° for about 20-25 minutes or until a toothpick comes out clean.
Best if served warm, with honey butter.
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