skip to Main Content

Buckwheat Cornbread

AuthorMaria
[cooked-sharing]
Slow Cooker Chili and Buckwheat Cornbread
Yields16 Servings
 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!

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
This Post Has One Comment
  1. You are great for leaving alternative s in your recipe I am going to try this wonderful good for you combination
    Thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top