Whole Grain Cornbread

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.

Serves 9.

Health Information

Prerequisites

  • Food processor or blender
  • Square baking pan: 8 inch
  • Large bowl

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F
  2. Coat an 8-inch-square baking pan with cooking spray/butter/etc
  3. Whisk cornmeal, flour, baking powder and salt in a large bowl.
  4. Pulse corn and egg in a food processor or blender until almost smooth
  5. Add milk, oil and honey to corn/egg; pulse until combined
  6. Add the liquid ingredients to the dry ingredients, stir until combined
  7. Scrape the batter into the prepared pan, spreading evenly
  8. Bake the cornbread until a toothpick inserted in the center comes out clean, 25 to 30 minutes
  9. Let cool in the pan for at least 10 minutes
  10. Serve warm or at room temperature

Tips

  • 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.

Notes