Advertisement

Whole-Grain Cornbread

September/October 2013

Your rating: None Average: 3.7 (41 votes)

Made with whole-grain cornmeal and white whole-wheat flour, this healthy cornbread recipe is quick enough for a weeknight and perfect to serve with chili or instead of dinner rolls. We like to make a few extra batches of the dry mix and store it in the freezer. To make a batch of cornbread, just measure out 2 cups of dry mix and combine with the liquid ingredients. Serve the leftovers with a drizzle of honey for a treat or in the morning with scrambled eggs for breakfast. If you don’t want to pull out your food processor, you can skip pureeing the corn in Step 2 and instead whisk an 8-ounce can of creamed corn with the egg, milk, oil and sugar before combining with the dry ingredients.


Whole-Grain Cornbread Recipe

Makes: 9 servings

Active Time:

Total Time:

Ingredients

  • 1 1/4 cups yellow cornmeal, preferably whole-grain (see Tips)
  • 3/4 cup white whole-wheat flour (see Tips)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup corn kernels, fresh or frozen, thawed
  • 1 large egg
  • 3/4 cup low-fat milk
  • 3 tablespoons canola oil
  • 3 tablespoons honey or sugar

Preparation

  1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
  2. Whisk cornmeal, flour, baking powder and salt in a large bowl. Pulse corn and egg in a food processor or blender until almost smooth. Add milk, oil and honey (or sugar); pulse until combined. Add the liquid ingredients to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.
  3. Bake the cornbread until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan for at least 10 minutes. Serve warm or at room temperature.

Tips & Notes

  • Make Ahead Tip: Cool and store airtight at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat if desired.
  • Whole-grain cornmeal (with the nutritious germ and fiber-rich bran left intact) is increasingly available in well-stocked supermarkets. Look for “whole grain” on the label. For this recipe, we recommend using “fine” or “medium” whole-grain cornmeal.
  • White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Nutrition

Per serving: 187 calories; 6 g fat (1 g sat, 3 g mono); 22 mg cholesterol; 30 g carbohydrates; 6 g added sugars; 5 g protein; 3 g fiber; 209 mg sodium; 147 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 fat


More From EatingWell

Recipe Categories

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner