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Whole-Grain Cornbread

September/October 2013

Your rating: None Average: 3.7 (36 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

1 Review for Whole-Grain Cornbread

09/03/2013
Anonymous
Flavor... Meh

Like the idea of honey instead of a more processed sugar, but the flour & honey together tasted too much like some of the whole wheat sandwich bread recipes I make instead of like cornbread. May play around with the pureed corn idea though.

Like the idea of the pureed corn,
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