For use in cornbread apple stuffing: I made this with a dry buttermilk blend and water, because the liquid buttermilk that's left over just goes to waste. The first batch was really compact, like it didn't rise. Then I went to the store to get liquid buttermilk to try again, and discovered that has double the amount of sodium of the dry buttermilk! (Dad's on a low sodium diet <140mg per serving, and loves stuffing). For batch two, I used Whole Wheat Pastry flour instead, got a little bit more height out of it, but the top came out two-toned color-wise. It was fine inside, and worked for the stuffing. Next time I'll think about using White-Whole Wheat flour instead. And maybe liquid buttermilk.
From EatingWell: The Essential EatingWell Cookbook (2004)
An excellent cornbread to serve with chili.
14 Reviews for Wholesome Cornbread
This was my first attempt ever at cornbread. I was nervous on making it too sweet as some previous reviews had sounded, so added a little less than the required sugar, along with a little honey. However, I think it could have been a little sweeter. The texture and moisture were great, although I think I would appreciate a little more sweetness...maybe even a honey butter.
I made this for a cornbread stuffing recipe and had to stop myself from eating it before it got into the stuffing. I used whole grain medium grid cornmeal with white whole wheat flour.
I used this for my Thanksgiving stuffing and for muffins very successfully. Blogged about both and will definitely make it again.
I cut down the sugar even though it is only 3 tbls just because I don't like a sweet cornbread. I even doubled the salt and this bread just has no flavor.
I would try another recipe, don't use this one.