Hallelujah Cornbread Recipes
HALLELUJAH CORNBREAD
This sounds like a wonderful recipe for cornbread and I look forward to trying it. This recipe comes from Hallelujah Acres and was submitted by Rev. George Malkmus. If you are interested in more recipes or going on the Hallelujah Acres diet here is their website. There are some great stories of individuals changing their diets and overcoming some major health issues. Rev. George Malkmus has a incredible story that he shares as well. www.hacres.com Hope you enjoy.
Provided by Kimberly Biegacki @pistachyoo
Categories Muffins
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350 degrees. Line a muffin tin or 8-inch skillet with liquid lecithin. Mix wet ingredients well until honey is dissolved. Add dry ingredients and quickly stir to mix well. Pour mixed ingredients into the muffin tins or skillet. Bake approx. 20 minutes. Let cool for 5 to 10 minutes, and serve.
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- Preheat the oven to 400 degrees F. Grease a 9x9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
- In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
- In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
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- Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
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