Ingredients to make one small loaf:
- ¾ cup (100 g) cornmeal
- 1 cup (100 g) whole-wheat flour
- 1 tablespoon (15 ml) baking powder
- 1 teaspoon (5 ml) salt
- 1 tablespoon (15 ml) sugar
- 1 egg
- 1¼ cups (300 ml) buttermilk or milk
Preheat the oven to 400°F (200°C).
Mix together ¾ cup of cornmeal with 1 cup of whole-wheat flour, 1 tablespoon of baking powder, 1 teaspoon of salt and 1 tablespoon of sugar.
In a mixing bowl lightly beat 1 egg. Stir in 1¼ cups of buttermilk or milk. Pour the liquid into the dry ingredients. Stir well until blended.
Pour the batter into a greased 7-inch (18-cm) square cake pan. Bake for 30 to 35 minutes, or until the cornbread has risen and is lightly browned and firm to the touch.
Allow to cool for a few minutes in the pan before turning out onto a wire rack.