There are dozens and dozens of cornbread recipes out there. Some people swear by Jiffy, others are firmly attached to their favorite aunt/grandma/second-cousin-once-removed’s version. There are Northern and Southern styles of cornbread, versions laced with corn kernels, jalapenos, cheese, and more. I don’t want to take away from your favorite version… I have no family recipe and I’m not tied any specific brand-name mix either. What I do have is a soft and moist bread housed in a crispy exterior that pairs the heartiness of whole wheat flour with soft, sweet cornmeal.
This cornbread makes the perfect side dish for soup [may I suggest this or this, for starters?] and salad, or any light meal… just add a drizzle of honey and a pat of butter and call it a day. You won’t regret it… in fact, I think you’ll rather enjoy it!
Whole-Wheat Corn Bread
from Watching the Tree Limbs by Mary DeMuth
- 2 eggs
- 1 cup skim milk
- 1/3 cup sugar
- 1/4 cup canola oil
- 1 cup cornmeal
- 3/4 cup whole wheat flour
- 1 tablespoon baking powder
Preheat oven to 400 degrees, and grease a 9×11 pan or line a muffin tin with 14-16 muffin cups. Stir together eggs, milk, sugar, and oil in a mixing bowl. In a small bowl, mix cornmeal, flour, and baking powder. Fold dry ingredients into the wet ingredients until just combined. Pour into prepared pan(s) and bake for about 25 minutes [pan] or 12-15 minutes [muffin cups]. Serve with butter and honey and enjoy!
Question of the Day: How do you like your cornbread?