Discover wholesome indulgence with our whole food diet recipe for cornbread topping—a delicious, nutritious twist on a beloved classic, and delicious over a bean mixture of your choice.
Ingredients:
3/4 cup cornmeal
3/4 cup unbleached white flour
1/4 cup whole rye flour
2 tsp Rumford Aluminum-Free Baking Powder
1 tsp Italian seasoning
1 Tbsp onion flakes
1 cup distilled water
1 1/2 Tbsp honey
1 Tbsp apple cider vinegar
1 tsp Celtic Sea Salt
Directions:
- In the first bowl, combine cornmeal, white flour, rye flour, baking powder, Italian seasoning and onion flakes. Mix well.
- In a second bowl, combine water, honey, apple cider vinegar and sea salt. Mix well.
- Combine ingredients from the two bowls together. Mix well and pour over the bean mixture.
- Bake at 400 degrees for about 30 minutes or until cornbread is golden and set.
