Honey Wheat Cornbread (Using Freshly Ground Flour)

This is our favorite cornbread recipe....concocted after much time fiddling around with "traditional" recipes trying to convert them into a healthier alternative using whole grain flour. My kids could make a meal of this by itself. If you're going to give it a try, serve warm (of course); slice pieces in half horizontally and spread with butter and additional honey, replace tops and enjoy! :) Posted for safe-keeping; made public at the request of a friend. *NOTE* If using store bought all-purpose or wheat flour, flour amounts will not be the same.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 5  tablespoons honey
• 1⁄4 cup  oil
• 4  tablespoons ground flax seeds
• 3⁄4 cup water
• 1⁄2 cup milk
• 1  cup cornmeal
• 1 1⁄4 cups  freshly gorund soft  wheat
• 1 1⁄4 teaspoons baking powder
• 1⁄2 teaspoon salt

Directions

1. Combine ground flax and water; set aside until water is absorbed (about 10 minutes).
2. Combine remaining ingredients; add flax.
3. Spread into baking dish. (I actually use a 11" round stoneware deep dish baker for this cornbread with an 11-cup capacity. I think a 9x9x2" square pan would be an equivalent substitution, or a 13x9" rectangular pan - but you may have to adjust the cooking time.).
4. Bake at 400° 15-20 minute or until golden brown and tests done.