Whole-Grain Cornbread

Made with whole-grain cornmeal and white whole-wheat flour, this healthy cornbread recipe is quick enough for a weeknight and perfect to serve with chili or instead of dinner rolls. We like to make a few extra batches of the dry mix and store it in the freezer. To make a batch of cornbread, just measure out 2 cups of dry mix and combine with the liquid ingredients. Serve the leftovers with a drizzle of honey for a treat or in the morning with scrambled eggs for breakfast. If you don’t want to pull out your food processor, you can skip pureeing the corn in Step 2 and instead whisk an 8-ounce can of creamed corn with the egg, milk, oil and sugar before combining with the dry ingredients.

Prep/Cook Time: 45 Minutes, Servings: 9

Ingredients

• 1¼ cups yellow cornmeal, preferably whole-grain
• ¾ cup white whole-wheat flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup corn kernels, fresh or frozen, thawed
• 1 large egg
• ¾ cup low-fat milk
• 3 tablespoons canola oil
• 3 tablespoons honey or sugar

Directions

1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
2. 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 (or sugar); pulse until combined. Add the liquid ingredients to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.
3. 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.

Nutritional Information

Per Serving: 188 Calories, Total Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 22 mg, Carbohydrates: 30 g, Fiber: 3 g, Total Sugars: 8 g, Added Sugars: 6 g, Protein: 5 g, Sodium: 209 mg, Potassium: 147 mg, Folate: 15 mcg, Calcium: 60 mg

© Dotdash Meredith. All rights reserved. Used with permission.