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Multigrain cornbreadtopcook.tomathouse.comPreparation:In a large bowl, whisk together 1 cup each whole-wheat flour, cornmeal, 1/2 cup sugar, 1 teaspoon baking soda, and 1/2 teaspoon coarse salt. Whisk together 1 cup sour milk, 2 eggs, and 2 ounces melted butter. Stir quickly into the flour mixture with a whisk.Pour the batter into a greased 9-inch cast-iron skillet, sprinkle with sesame and pumpkin seeds. Bake at 400°F (200°C) until a toothpick inserted comes out clean, about 18–20 minutes. Ingredients: |