WHOLE GRAIN MAPLE LAVENDER CORNBREAD

1 cup yellow corn meal
3/4 cup whole wheat flour
1/3 cup turbinado sugar
1 tablespoon lavender buds
2 teaspoons baking powder
ΒΌ teaspoon salt
1 cup whole milk
4 tablespoons unsalted butter, melted
2 tablespoons maple syrup
2 large eggs, beaten


Preheat the oven to 400 degrees F, oven rack in the middle. Butter an 8-inch pan or line a muffin tin with 12 paper cups.

Place the cornmeal, flour, sugar, lavender, baking powder and salt in a large bowl. Whisk to combine.

Add the milk, butter, maple syrup and beaten egg. Stir well to obtain a smooth batter.

Transfer to the prepared pan. Bake until a skewer comes out clean, 25 to 35 minutes (15 to 18 minutes if baking muffins).

Cool to room temperatures before cutting.

Serves 12