Saturday, January 22, 2011

Whole Wheat Cornbread

Most cornbread recipes call for both ground corn or corm meal combined with a specified amount of regular flour, but few recipes specifically call for whole wheat flour. With the exception of a few baked goods at Christmas, we grind all our own flour; true whole wheat: germ, bran, and endosperm. Therefore, there is a need for a recipe that works for just such a flour. And I just so happen to have one that works!

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?


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