Sunny Buckwheat Cornbread Recipe
Ingredients
1/2 cup whole wheat pastry flour
1/2 cup buckwheat flour
1/2 cup cornmeal
1 1/2 teaspoons soda
3/4 teaspoon salt
2 eggs
1/2 cup yogurt
3/4 cup milk
1/4 cup oil
1 1/2 tablespoons honey
1/4 cup sunflower seeds
Directions
Preheat oven to 350° F.
In mixing bowl, stir together thoroughly the flours, cornmeal, soda, and salt.
Combine liquid ingredients, beating lightly, and add to flour mixture, mixing only until blended.
Stir in sunflower seeds.
Pour batter into oiled or buttered 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Bake in preheated oven for 35 to 40 minutes or until bread tests done.
Cool a few minutes in pan, then remove to wire rack to cool completely.
Cut into slices, then strips, if desired.
In mixing bowl, stir together thoroughly the flours, cornmeal, soda, and salt.
Combine liquid ingredients, beating lightly, and add to flour mixture, mixing only until blended.
Stir in sunflower seeds.
Pour batter into oiled or buttered 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Bake in preheated oven for 35 to 40 minutes or until bread tests done.
Cool a few minutes in pan, then remove to wire rack to cool completely.
Cut into slices, then strips, if desired.
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