Whole Grain Cornbread

As promised with the Jambalaya post, this is the whole grain cornbread that accompanied that delicious dish. It was the perfect match. This cornbread also goes amazingly well with the Chipotle Black Bean Chili or any kind of chili for that matter.

I don’t use a lot of corn meal normally, so I just bought what the recipe called for from the bulk bins, that way I didn’t have a bunch leftover just hanging out in my cabinet getting stale.  Make sure to get organic, whole grain corn meal to get the maximum nutrients, as well as to avoid genetically modified corn.

This recipe has just the right amount of sweetness that you’re used to with cornbread, but is naturally sweetened with just a bit of 100% pure maple syrup. I also love the whole corn kernels and the cheddar cheese. Yum. Deliciousness. Hope you like it!

whole grain cornbread

INGREDIENTS:
  •  2/3 cup + 1 tablespoon whole-wheat flour
  • 1/2 cup whole grain corn meal, preferably organic (I used Bob’s Red Mill)
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons butter
  • 3/4 cup frozen corn kernels
  • 1/2 cup heavy cream
  • 1 tablespoon 100% pure maple syrup
  • 2 eggs, beaten
  • 1/2 cup full fat sour cream (see our take on fats here)
  • 1/2 cup freshly grated sharp cheddar cheese
METHOD:
1. Preheat oven to 350F.
2. Whisk your dry ingredients together.
3. Over medium heat, melt your butter and whisk in 1 tablespoon of the flour until it begins to brown, make sure it doesn’t get too brown or burn, though. Add the frozen corn kernels and let them thaw about a minute. Add the heavy cream and whisk the mixture until it begins to get thick and creamy, this should take a few minutes. Stir in the maple syrup and remove pan from heat.
4. Add the already beaten eggs, sour cream and grated cheese to the creamed corn mixture and add all of this to the dry ingredients. Mix together without over-mixing.
5. Pour your batter into a greased baking dish (I used a non-stick jelly-roll pan the first time and a square glass Pyrex dish the second time and I liked the glass dish better, but that’s just my preference.)
6. Bake for 25 minutes or until toothpick comes out clean.

 

*Use organic ingredients whenever possible.
**Taken from 100 Days of Real Food.
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