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Versatile Cornbread - Low Fat, Low Sugar

What you need: 

1/2 cup whole wheat flour
1/4 cup unbleached white flour
3/4 cup cornmeal
1 tablespoon sweetener
5 teaspoons baking powder
1/2 teaspoon salt and pepper
1/2 teaspoon cumin, optional
3/4 cup creamed corn
1 tablespoon oil
1/4-3/4 cup additional liquid (nondairy milk, unsalted broth, water)
1/2 to 1 cup canned corn and/or chopped green chilies, drained, optional

What you do: 

1. Preheat oven to 375 degrees F. Lightly grease an 8x8" or 9x9" pan. Whisk dry ingredients thoroughly in a large bowl. Mix wet ingredients in a separate bowl.
2. Gently stir wet ingredients into dry; don't over mix or bread will be tough and chewy. The batter should be thick; go for barely pourable.
3. Bake in a prepared pan until nicely browned and cracking on top, at least 30 minutes. Depending on your pan and oven, your baking time will vary.
Can be used for muffins, too. This recipe will yield 10-12 muffins. For an extra layer of flavor, consider using molasses or maple syrup for the sweetener. I like this made a day ahead and gently reheated; it develops more flavor overnight.
Source of recipe: I wrote this recipe.

Preparation Time: 
20 minutes, Cooking time: 30-45 minutes
Cooking Time: 
30-45 minutes
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

Baked this for Thanksgiving, a day ahead - the flavor really develops if you let it sit overnight:
Triple Corn Cornbread w/ black pepper & habanero...
Thawed frozen corn was spread in the bottom of the pan, then the cornbread batter was poured over the top. Batter was moistened with creamed corn and hemp milk. 1 TBSP of brown sugar was added, along with 1/2 tsp. black pepper and a liberal sprinkling of habanero powder. It turned out great - slightly sweet & fairly hot.

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