Thursday, September 15, 2016

Whole­ Grain Cornbread


This picture shows how moist Whole Grain Cornbread 
is with the cheese, corn kernels, and jalapeño.
Husband-Tested in Alice’s Kitchen
12 square servings

It’s getting cooler here in Hoosier-land and that, for me, means I’m thinking of soups, stews and breads to go with.  We sure do love Me Me’s Cornbread, but only have it a couple of times of year because we consider it a decadent treat because it’s made with bacon grease and butter!  We also love gluten-free Double Corn, Quinoa & CheddarMuffins.  I wanted to try a cornbread recipe using whole-wheat flour.  I will say that it takes a bit longer to prepare than usual cornbread recipes, but we found it to be moist and flavorful and definitely worth the extra effort.

  • ⅔ cup plus 1 Tablespoon whole­-wheat flour, divided
  • ½ cup whole grain cornmeal, preferably organic (Arrowhead Mills, Bob’s Red Mill or a local brand)
  • 1 Tablespoon baking powder
  • ⅛ teaspoon salt
  • 4 Tablespoons unsalted butter
  • ¾ cup fresh sweet corn kernels or frozen sweet corn
  • 1 jalapeño pepper, minced (This is totally optional.  I added it because I was cleaning out my fridge.)
  • ½ cup heavy cream or whole milk or skim milk or buttermilk (I used buttermilk.)
  • 1 Tablespoon 100% pure maple syrup or local honey
  • 2 large eggs
  • ½ cup sour cream or plain yogurt
  • ½ cup freshly grated sharp cheddar cheese (I tried one batch with pepper cheese and another with cheddar.)
  • Oil spray (for preparing pan)
Preheat oven to 350 degrees F.
Whisk ⅔ cup whole-wheat flour together with cornmeal, baking powder and salt.
In a small pan over medium heat melt the butter. Whisk in 1 Tablespoon whole-wheat flour and keep whisking until it begins to brown. Add the corn kernels and, if using frozen corn, let thaw in pan for a minute. Pour in heavy cream or buttermilk and whisk entire mixture together until it thickens a bit. Mix in 1 Tablespoon of maple syrup and remove from heat.
Add creamed corn mixture from the pan, the eggs, the sour cream (or yogurt) and grated cheese to the dry flour mixture. Blend this together well without over mixing.
Pour batter into an 8-inch square pan** that has been sprayed with a bit of oil.
Bake for 25 minutes or until toothpick comes out clean.  Allow the cornbread to cool a bit before cutting into squares.

**A reviewer on the original recipe site mentioned doubling the recipe ingredients and baking in a 8”X12” baking pan, but I’ve not tested that.  It sounds like a good idea to me J

 
Whole Grain Cornbread along side a simple salad.

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