I’ve tried so many cornbread recipes over the years and they are either very high in added fat and salt or dry and crumbly. This recipe is hands down the best cornbread I’ve ever made (and my family agrees). It’s moist, slightly sweet and has chewy bites of whole corn kernels. Better yet, it’s made from 100% whole grain flour (using Bob’s Red Mill Ivory Wheat flour) and requires less fat than typical cornbread recipes. It makes enough for a crowd but if your not feeding a crowd, wrap and freeze for another day. This cornbread is delicious with my Turkey Chili.
Triple Corn Whole Grain Cornbread
Ingredients
- 1 cup ground cornmeal
- 3 cups Ivory Whole Wheat flour (or white whole wheat or whole wheat pastry flour)
- 1 cup sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- ½ cup canola oil
- ¼ cup butter (melted)
- 1 (14 ounce) can creamed corn
- 1 (9 ounce) bag frozen corn
- 2 tablespoons honey
- 4 eggs (beaten)
- 2 cups low-fat buttermilk
Directions
Preheat oven to 350 degrees. Grease or spray a 11 x 14 baking dish. In large bowl, combine cornmeal, flour, sugar, baking powder and salt. Add oil, butter, creamed corn, frozen corn, honey, eggs and buttermilk. Stir just until combined. Pour batter into prepared dish. Bake for 45 minutes. Check cornbread toward the end of cooking time. You want it to be golden brown and starting to show some cracks.
Note: This is a slightly sweeter cornbread. If your prefer it to be less sweet, reduce sugar to ½ cup. Most cornbread is high in unhealthy fat, dry and crumbly. This recipe is moist and delicious. I cut the added oil and butter in half, used creamed corn (which has no added fat) and low-fat buttermilk to provide “richness” and moistness to the cornbread.
Nutrition Note: I typically use white whole wheat flour but a representative from Bob’s Red Mill sent me their 100% whole grain Ivory Wheat flour. It has a lighter texture and flavor compared to regular whole wheat but with all of the fiber and nutrients (and a particularly good source of magnesium with 10% Daily Value per serving). I was able to use 100% ivory wheat flour in this recipe with excellent results.
JudyMatusky.com
Judy Matusky, RDN, LDN 