Photo Credit: tiny banquet committee
Whole Wheat Cornbread
1 1/2 cups whole wheat flour, hard red or hard white will work fine
1/2 cup sucanat
1/2 cup fresh ground corn meal
1 T. baking powder, aluminum-free
1/2 tsp. sea salt
1 1/4 cups milk
2 large eggs
1/3 cup olive oil
3 T. melted butter
Preheat oven to 350 degrees. Grease a pie pan with butter or use a skillet. Mix dry ingredients in a large bowl. Beat liquid ingredients in a smaller bowl and pour into dry mix. Blend well by hand and pour into pan/skillet. Bake for 35 minutes and test with cake tester to be sure it is done in the center. Cornbread should be lightly browned.
Note: For muffins, bake 18 - 20 minutes.
If you like your cornbread less cake like, you could try reducing the amount of flour and increase the corn meal. I plan to try this soon, because my husband thinks it will taste even better, but I've liked it just as it is.
You'll find that the molasses in the sucanat along with the whole wheat makes this cornbread a bit darker. But slathered with butter and some raw honey... Mmmmmm, good!
Have you ever made cornbread with whole wheat flour?
I have never made cornbread with whole wheat flour, so I am looking forward to using this recipe...thanks for this.
ReplyDeleteJust reread the recipe and I do not know what sucanat is...I will have to do a google search of that ingredient!
ReplyDeleteThanks for posting this! One of my goals for this year is to get our breads switched to whole wheat so we can start grinding grain at home. My usual cornbread recipe is about half white/half whole wheat. This looks good!
ReplyDeleteI have never but my dear friend has a grain meal and makes EVERYTHING with whole wheat flour.
ReplyDeleteI'm going to save this recipe and try it. Our family loves cornmeal.
I have used half and half...I always just add some in becuase it makes me feel better that I did! And even some flax...I add that to every baked good. I don't even know if I'm doing it right...I just do it!
ReplyDeleteI sent for an Azure Std. catalog...talk about overwhelming! Are there any brands you highly recommend...and maybe some to steer away from?
xoxo
Michelle,
ReplyDeleteI'm assuming your asking about a brand of wheat... my favorite is from Wheat Montana, but it's hard to find. Sometimes one of the co-ops I use carries it, but I have found that most all of the suppliers are fine. However, there are different types of wheat and that is more important. Try starting with a hard white wheat. It is sometimes called Prairie Gold or Golden 86, but usually it is sold as just hard, white wheat. This is a little lighter than a hard red wheat and a good product for a transition.
sweetybird09, did you find out about sucanat? It's basically an unrefined cane sugar that retains the highest amount of molasses than the other forms of sugar. It has not had its nutrients striped of it. This follows my philosophy of eating foods as whole as possible and as close to the way God made them as I can. Keep in mind it is still a sugar, so use sparingly, but it's much better for you than white refined sugar and will not cause such a spike in blood sugar levels.
sounds delicious and healthy.
ReplyDeletei gave you an award.It's ok if you don't accept them but I wanted people to visit your blog.
happy day!
Thanks for sharing. I usually use whole wheat flour with my basic cornbread recipe - but sometimes it turns out rather dry. I've been wanting to experiment with the recipe to see if I could get it better. But now I can just try yours!
ReplyDeleteGina
I always made my corn bread with whole wheat flour. I quit using white flour oh, probably 40 years ago! I always just substitute any recipe with whole wheat instead of white. Your recipe looks good. I will try it. I take it you could substitute the sucanat with molasses? I have no clue what sucanat is other than you said it has molasses in it.
ReplyDeleteAmy, I’ve never had this before. We love our cornbread and I think this is going to be a surprise for my husband. I am sure he would love it.
ReplyDeleteOh, that does look yummy!!! Now I have a hankering for some cornbread, lots of butter and honey :) :) Love and hugs from Oregon, Heather :)
ReplyDeletenow you're singing to me!!! i'm in the middle of the desert, on blm land in the rv right now, but hopped on line really quick. being vegan, this is great and i can modify it easily. thanks!
ReplyDeleteThanks for sharing this recipe! I just started a bread challenge for myself to grind all our own wheat and make all our bread. Such a timely post for me (= Can wait to try this out!
ReplyDeleteLinda, sucanat already has molasses in it, but it is a granular form like sugar, just not refined so much. You can substitute regular sugar, but keep an eye out for some sucanat at the grocery store or health food store and give it a try sometime. You can buy it in 1# or 2# sizes usually in the store, but I buy it in bulk through a co-op.
ReplyDeleteThank you Amy!
ReplyDeleteGreat timing! I just started grinding my own wheat flour this past week and we love corn bread. Can't wait to try it out.
ReplyDeleteThanks Amy for helping me understand sucanat, I had looked it up after I posted here and so after reading about it I will be getting some, I have diabetes and need to be more careful about my sugar intake.
ReplyDeleteWhat about a recipe for biscuits using whole wheat flour? I have not been successful as of yet.
ReplyDeleteTry this recipe for drop biscuits : http://homesteadrevival.blogspot.com/2010/12/cheese-and-herb-biscuits.html
ReplyDeleteI'll try to do a post on rolled and cut biscuits some time, too.