From EatingWell: September/October 2013
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.
- 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
- Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
- 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.
- 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.
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
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- Super Bowl
- Ease of Preparation
- Type of Dish
- Baked Goods, quick breads & muffins
- Total Time
- 45 minutes or less
- 8 or more
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- September/October 2013