of her wonderful recipe. Best cornbread I've ever eaten.
1 cup cornmeal (I prefer organic, medium grind)
1 cup oat flour
4 tsp. aluminum-free baking powder
¾ tsp. sea salt
⅛ cup honey
1 cup milk (plain brown rice “milk” drink, organic cow milk, or goat’s milk)
¼ cup butter
Mix cornmeal, oat flour, baking powder, and salt. In a separate bowl, mix honey, eggs, milk, and butter. Combine wet and dry ingredients and beat until smooth. Pour batter into a well-oiled or buttered baking dish – a cast iron skillet works best. Bake at 425° for 25 minutes.
Choose the ingredients for this recipe according to where you are on the diet:
•organic white, blue, & red cornmeal OK at 6 months
•yellow cornmeal OK at 12 months
•brown rice and goat milk OK at 3 months
•cow milk OK at 12 months
By Debbie Healer & Laura Schroeder