Hey ,

I wanted to send you the cornbread recipe I mentioned in my last email—because honestly, once you try it, you’ll never want boxed mix again. 😋

There are three reasons to make your own cornbread from scratch:
1️⃣ You control the ingredients for maximum nutrition.
2️⃣ It’s more economical (and tastes way better) than store-bought mixes.
3️⃣ It’s a simple way to connect with God’s recipe for excellent health—confidence in the kitchen and in your body. 🙌

Ingredients:

¾ cup freshly milled cornmeal (yellow or white)

¼ cup freshly milled flour (spelt, buckwheat, or whole wheat optional)

¾ tsp salt

2½ tsp baking powder

¾ cup milk (buttermilk, whole milk, or nut milk)

1 egg (preferably farm-fresh)

2 tbsp honey (optional)

2–3 tbsp melted butter

Instructions:

Preheat oven to 425°F.

Mix flour and cornmeal, add salt and baking powder.

Stir in milk, egg, and honey until smooth.

Add butter, mix gently.

Pour into a skillet or pan and bake:

Mini muffins: 10 min

8x8 pan/skillet: 25 min

Bake until golden brown!

Tips for Perfect Cornbread:
✨ Use fully dried corn for milling.
✨ Choose your texture—fine for smooth, coarse for rustic.
✨ Skip honey for Daniel Fast-friendly version.
✨ And please—avoid boxed mixes with preservatives like BHT.

If you missed the video, you can watch it here: Never Buy Jiffy Again - Best Homemade Cornbread Ever

Homemade just hits different—especially when it’s made with ingredients that honor the body God designed. 💛

Here to serve health and nutrition the biblical way,

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