This is a wonderful recipe that was influenced by my mother-in-law. Cornbread is a wonderful, quick bread to have at a meal, but not always the healthiest option. My mother-in-law got the idea to make a bread with rye flour, and we were amazed at the flavor and texture of the bread. The rye flour still gave the bread a bit of “crunch” due to the bits of coarse grain in the flour, yet it still cooks up airy and moist. This is a wonderful last minute accompaniment to any meal.
2 c. Rye Flour
1 tsp. Baking Powder
1 1/2 tsp. Salt
2 Tb. Olive Oil or Butter, melted
2 c. Half and Half
Preheat oven to 425 degrees.
Mix dry ingredients together.
Add remaining ingredients, and mix well.
Pour into a lightly greased pan (I use a cake pan) and bake for 30 to 35 minutes until a toothpick inserted comes out clean.
Serve with butter. Lots of butter.