This is a wonderful recipe that was influenced by my mother-in-law.  Cornbread is a wonderful, quick bread to have at a meal, but not always the healthiest option.  My mother-in-law got the idea to make a bread with rye flour, and we were amazed at the flavor and texture of the bread.  The rye flour still gave the bread a bit of “crunch” due to the bits of coarse grain in the flour, yet it still cooks up airy and moist.  This is a wonderful last minute accompaniment to any meal.

Ingredients

2 c. Rye Flour

1 tsp. Baking Powder

1 1/2 tsp. Salt

2 Tb. Olive Oil or Butter, melted

1 Egg

2 c. Half and Half

Method

Preheat oven to 425 degrees.

Mix dry ingredients together.

Add remaining ingredients, and mix well.

Pour into a lightly greased pan (I use a cake pan) and bake for 30 to 35 minutes until a toothpick inserted comes out clean.

Serve with butter.  Lots of butter.