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Buckwheat Cornbread

AuthorMaria
Slow Cooker Chili and Buckwheat Cornbread
Yields1 Serving
 2 cups cornmeal
 2 cups buckwheat flour
 2 tbsp baking powder
 2 tsp salt
 4 eggs
 1 cup coconut oil, melted (or applesauce)
 1 ⅓ cups milk (can substitute non-dairy milk)
 ¾ cup honey
1

Preheat oven to 400°F. Grease a 9x13” pan with butter or coconut oil.

2

In a large bowl, mix the cornmeal, buckwheat flour, baking powder, and salt. In a separate bowl, whisk together the eggs, oil or applesauce, milk, and honey. Pour the wet ingredients into the dry ingredients and stir until no dry spots appear (batter will be thin).

3

Pour into prepared 9x13" pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Enjoy!

Note: Put your note here!

Ingredients

 2 cups cornmeal
 2 cups buckwheat flour
 2 tbsp baking powder
 2 tsp salt
 4 eggs
 1 cup coconut oil, melted (or applesauce)
 1 ⅓ cups milk (can substitute non-dairy milk)
 ¾ cup honey

Directions

1

Preheat oven to 400°F. Grease a 9x13” pan with butter or coconut oil.

2

In a large bowl, mix the cornmeal, buckwheat flour, baking powder, and salt. In a separate bowl, whisk together the eggs, oil or applesauce, milk, and honey. Pour the wet ingredients into the dry ingredients and stir until no dry spots appear (batter will be thin).

3

Pour into prepared 9x13" pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Enjoy!

Buckwheat Cornbread

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