Flax Cornbread

• 1-1/2 cup Half-and-half
• 1 Tablespoon Vinegar
• 2-1/2 cups Medium Grind Cornmeal
• 1/2 cups Whole Wheat Pastry Flour
• 1 teaspoon Sea Salt
• 1 teaspoon Baking Soda
• 1 whole Egg, Lightly Beaten
• 2 Tablespoons Honey
• 1 whole Corn Cob, Kernels Removed
• 2 Tablespoons Flaxseeds

1. Grease a 9" cake pan, and preheat the oven to 350u0b0F. In a measuring cup, mix together the half-and-half and vinegar.
2. In a bowl, whisk together the cornmeal, pastry flour, salt, and baking soda.
3. Add the beaten egg and honey to the half-and-half mixture. Pour the liquids into the dry ingredients. Mix until just combined. Add the corn and flax seeds. Stir until evenly distributed.
4. Pour into your prepared pan. Bake until a toothpick comes out clean and dry, about 25-28 minutes. Allow to cool before cutting. The longer it sits, the less crumbly it will be. Cover with Saran wrap and it will last for several days.
5. Inspired by Bob's Red Mill.

vinegar, medium grind cornmeal, whole wheat pastry flour, salt, baking soda, egg, honey, cob, flaxseeds

Taken from tastykitchen.com/recipes/breads/flax-cornbread/ (may not work)