Pima Cornbread Recipe
Makes 4 to 6 servings
2 tsp butter
1 cup Ramona Farms Parched Pima Corn Meal
1 cup milk
1 egg beaten
1/3 cup vegetable oil
2 to 4 tablespoons organic agave nectar, to taste
1 cup Ramona Farms White Sonora Wheat or Whole Wheat Flour
3 tsp. baking powder at sea level (reduce amount by 1/4 tsp at 5000 feet and by 1/2 tsp at 10,000 feet)
½ tsp salt
Preheat oven to 400 degrees. Butter the bottom & sides of an 8 inch round pan
In a medium sized mixing bowl combine corn flour, milk, egg, oil and agave. In a separate bowl mix together wheat flour, baking powder and salt.
Make a well in the middle of the wheat mixture and pour in the moist corn mixture. Fold the ingredients together until well combined. Scrape batter into prepared pan and bake on the middle rack of the oven for 20 to 25 minutes until a toothpick or knife inserted in the center of the cornbread comes out clean. Cut into wedges and serve warm.