Makes 4 to 6 servings
2 tsp butter
1 cup 60 day Pima Corn Flour*
1 cup milk
1 egg beaten
1/3 cup vegetable oil
2 to 4 tablespoons organic agave nectar, to taste
1 cup Pima Club Wheat Flour*
3 tsp. baking powder at sea level (reduce amount by 1/4 tsp at 5000 feet and by 1/2 tsp at 10,000 feet)
1/2 tsp salt
- Preheat oven to 400 degrees. Butter the bottom & sides of an 8 inch round pan
- In a medium sized mixing bowl combine corn four, milk, egg, oil and agave. In a separate bowl mix together wheat flour, baking powder and salt.
- Make a well in the middle of the wheat mixture and pour in the moist corn mixture. Fold the ingredients together until well combined. Scrapebatter into prepared pan and bake on the middle rack of the oven for 20 to 25 minutes until a toothpick or knife inserted in the center of the cornbread comes out clean. Cut into wedges and serve warm.