Hearty and packed with texture, corn bread is great drizzled with maple syrup for breakfast or for rounding out any soup or salad.
3/4 cup Highwood Crossing Organic Muffin and Pancake Mix
1/4 cup Highwood Crossing Organic Flax Seed ground*
1/4 cup sugar or honey
1 cup cornmeal
1 cup milk
1/4 cup Highwood Crossing Organic Canola Oil
*2 tablespoons of seeds grind up to the 1/4 cup of ground flax seed required for this recipe*
Sift together Highwood Crossing Muffin and Pancake Mix, ground flax seed, sugar, and cornmeal. Combine eggs, milk, and canola oil and stir lightly into dry ingredients. Fill greased 8 x 8 inch pan and bake at 400ºF for 18 minutes. Cool in pan and serve.
Makes 9 large servings or 16 small servings