Posted by: marthabernie | July 11, 2014

WHOLE GRAIN CORNBREAD

I love all kinds of cornbread.  Here is a recipe that uses whole grain flour as well as cornmeal.

WHOLE GRAIN CORNBREAD

1-1/4 cups yellow cornmeal, preferably whole grain

3/4 cup white whole wheat flour or all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup corn, 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 degrees F.  Coat an 8 inch square baking pan with cooking spray.  Whisk cornmeal, flour, baking powder and salt in  large bowl.  Pule corn and egg in a food processor or blender until almost smooth.  Add milk, oil and sugar (or honey), 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 until a toothpick comes out clean, about 25 to 30 minutes.  Let cool in the pan on a wire rack for at least 10 minutes.  Serve warm or at room temperature.

 


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