Corn Bread
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 Flaxseed Muffin and Pancake Mix
1/4 cup Highwood Crossing ground flaxseed*
1/4 cup Granulated sugar
1 cup Cornmeal
2 Eggs    
1 cup Milk
1/4 cup Highwood Crossing Canola Oil

*2 tablespoons of seeds grind up to the 1/4 cup of ground flaxseed required for this recipe*

Sift together Highwood Crossing Muffin and Pancake Mix, ground flaxseed, 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 375ºF for 20 minutes. Cool in pan and serve.

Makes 9 large servings or 16 small servings