Whole Wheat Cornbread

Submitted by Chef MB

"Sounds good, and I can't wait to try this."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 8

ingredients

• 1 1⁄3 cups yellow cornmeal
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 large egg
• 2 tablespoons brown sugar
• 2 cups buttermilk
• 1⁄4 cup canola oil

directions

1. Turn oven on at 400F, and place 9.5/10" cast-iron skillet in it.
2. Place first 5 ingredients in large bowl and stir well.
3. In a separate large measuring cup, place buttermilk, egg, and sugar, and beat.
4. Take skillet out of oven, put fat in it, and roll around until oil is heated. Pour into liquid mixture, mix, and pour all into dry ingredients.
5. Stir, do not beat, until smooth.
6. Pour into hot skillet, and bake for 20-30 minutes. Serve.

Reviews

[travelingcook]

This was a great recipe. I would definitely make it again.

 

[Brooke the Cook in]

Whole WHEAT cornbread - no way! This is such a great find; I've always wondered if wheat flour would be as good as white in cornbread and it certainly was! I made 4 servings, using an egg white for 1/2 an egg, and used an 8x8 aluminum pan at 400 for 18 minutes; it was done just right. Had a very moist texture although it didn't rise much. Served with recipe#336517 - btw, we ate the entire pan of cornbread between three of us tonight, it was that good! Made for Pick A Chef Spring 2009.