October 18, 2012

Whole Wheat Cornbread

This bread has a great rustic texture. It is not too sweet or is just right. Plus, I love that it is 100% whole grain. Great served along side some spicy chili. Enjoy!

1 cup yellow cornmeal (I used corn grits)
1 cup whole-wheat flour
1/4 cup sugar
1/2 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon coarse salt
1 large egg
1 cup low-fat soy milk  (you can use buttermilk instead of the soy milk and vinegar)
1 TBS vinegar 
3/4 cup fresh or frozen corn kernels (optional)
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
agave or honey for serving (optional)

Heat oven to 400 degrees. Mix soy milk and vinegar, allow to stand for 2 minutes (it will curdle). In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together the egg, curdled soy milk, corn and 1/4 cup oil. Fold wet ingredients into dry and mix until just combined.

Add remaining 1/2 tablespoon of oil to an 8" cast-iron skillet (you can use a cake pan if preferred), swirling to coat the bottom. Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 30 to 40 minutes. Let it cool slightly. Cut into wedges and serve.

Serves 6. 

Adapted from:

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