Serves: 9
Total Calories: 226
Preheat oven to 425°. Grease a 9 x 9 x 2-inch baking pan.
In a large bowl, mix cornmeal, whole wheat flour, brown sugar, cream of tartar, salt and baking soda. With a pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs.
In a small bowl, beat eggs. Beat in milk until well blended. Stir into cornmeal mixture until flour is moistened. Pour into pan.
Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean and top is lightly browned. Place on a wire rack. Serve warm or at room temperature.
This Whole Wheat Corn Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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