Great as a snack, with chili or an alternative for dinner rolls. A good source of calcium, iron, magnesium, phosphorus, potassium, folic acid, folates and vitamins A, B-6 and B-12. It also provides fiber, which not only help regulate bowel movements but also absorb cholesterol and lower blood sugars as they move through the digestive system.
- Food processor or blender
- Square baking pan: 8 inch
- Large bowl
- Cornmeal, preferably whole-grain (see Tips): 1.25 cups
- Whole wheat flour (see Tips): 0.75 cup
- Baking powder: 1 teaspoon
- Salt: 0.5 teaspoon
- Corn kernels, fresh or frozen, thawed: 1 cup
- Egg: 1
- Low-fat milk: 0.75 cup
- Canola oil: 3 tablespoons
- Honey: 3 tablespoons
- Preheat oven to 350°F
- Coat an 8-inch-square baking pan with cooking spray/butter/etc
- Whisk cornmeal, flour, baking powder and salt in a large bowl.
- Pulse corn and egg in a food processor or blender until almost smooth
- Add milk, oil and honey to corn/egg; pulse until combined
- Add the liquid ingredients to the dry ingredients, stir until combined
- Scrape the batter into the prepared pan, spreading evenly
- Bake the cornbread until a toothpick inserted in the center comes out clean, 25 to 30 minutes
- Let cool in the pan for at least 10 minutes
- Serve warm or at room temperature
- Whole-grain cornmeal (with the nutritious germ and fiber-rich bran left intact) is increasingly available in well-stocked supermarkets. Look for “whole grain” on the label. For this recipe, we recommend using “fine” or “medium” whole-grain cornmeal.
- White whole-wheat flour, made from a special variety of white wheat, is light in color and flavour but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores. Store it in the freezer.
- Adapted from Whole-Grain Cornbread