Whole Wheat Flax Buttermilk Cornbread

So currently in my cupboard, where there once was found cornmeal, there is now a bag of Quaker Masa "Harina de Maiz."  I bought it by accident when I got all excited about this magical bag of "cornmeal" that was significantly cheaper per ounce than the other options and failed to look closely (ie read the translation at the bottom which reads, "Corn Tortilla Mix").  Turns out it makes for some pretty delicious cornbread (it's much smoother than American corn meal and tastes a bit stronger), and since it's also cheaper, I'm stickin' with it.  Anyway, this the most recent corn bread I made with the aforementioned ingredient and it turned out AWESOME.  Super moist and yummy (I prefer corn bread on the sweet, but not too sweet side, loaded with honey butter).  I'm sure this recipe would work just as well with regular cornmeal, but if you, like me, have this corn tortilla mix on hand, it works beautifully.

Whole Wheat Flax Buttermilk Cornbread

1 cup butter

1 cup agave
3 tbs ground flax seed
2 eggs
3 tbs water
2 cups buttermilk (or plain Greek yogurt mixed in milk)
1 cup canned corn, drained
Dash of vanilla
1 cup whole wheat flour
1 cup all purpose flour
2 cups Quaker Masa Harina de Maiz (corn tortilla mix)
1 tsp salt
1 tsp baking soda

1. Preheat oven to 375 degrees.

2. Melt butter in a medium to large saucepan, turn off heat and mix in agave, flax seed and water.

3. Add eggs, buttermilk, vanilla and corn and stir until fully combined.

4. Add remaining ingredients to sauce pan and mix until only a few small lumps remain.

5. Pour batter into a greased 9x13 pan and bake for 30 minutes.

6. Let cool before serving.  Enjoy with heaps of honey butter, if that's your thing. :)