Mesquite Corn Bread

B's Mesquite Corn Bread

The corn meal we buy has a recipe for corn bread printed on the side of the box. We have been experimenting with that recipe, trying to modify it for use with mesquite flour.

Our first few modifications were delicious but extremely crumbly - due to the lack of gluten in the added mesquite flour. So instead of replacing a portion of the whole wheat flour with mesquite, we substituted part of the cornmeal.

The resulting Mesquite Corn Bread has a sweet honey/brown sugar flavor. Still a little crumbly, but we can live with that.

:-)

Here's our recipe:

B's Mesquite Corn Bread

B's Mesquite Corn Bread

1-1/4 c. whole wheat flour
1/4 c. mesquite flour
1/2 c. corn meal
1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. salt

1/3 c. canola oil
2 eggs
1-1/4 c. milk





Stir all dry ingredients together in a large bowl. Make a well in the center and add the wet ingredients. Stir wet and dry ingredients until blended. Pour batter into an oiled 8" square pan, and bake for 35 minutes at 350º. Cut corn bread into squares and serve with honey, jam, and/or butter. Cover and refrigerate any leftovers.

Optional add-ins:
-- 1/3 c. fresh corn
-- 1/4 c. sunflower seeds
-- chopped mild green chiles (to taste)