Prep 15 mins
Cook 20 mins
I found this recipe on the blog "Ponderings from Picket Fence Cottage" as part of a post on whole foods. It has a really unique flavor, not too "corny" and with a slight tang from the sour cream. The texture is excellent, tender yet firm. Hope you enjoy it.
- 3⁄4 cup cornmeal
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 1 egg, beaten
- 2 tablespoons olive oil
- 1 cup sour cream (fat-free okay, or substitute with non-fat plain yogurt)
- 4 tablespoons milk (or more to make right consistency)
- Sift flour and cornmeal together; add soda, cream of tartar, and salt.
- Whisk together egg, sour cream, milk, and oil (or melted butter) in separate bowl.
- Add wet to dry ingredients and stir until combined.
- Pour into greased 9 inch square pan. Bake at 425 degrees for 20 minutes, until golden brown.
WHAT A GREAT RECIPE!!! The thick consistency freaked me out, but I went with it anyway and it was WOW!!!! I did decrease temp to 400 and cook for 25 mins for more even cooking. This would be great spoon bread as well. I made a lot of changes: substituted 2t baking powder for the soda and tartar; brown Splenda Blend for the sugar; 1/4 c egg substitute for egg. All worked well. Also added 1/2 c chopped fresh jalapeno and 1/2 c chopped fresh onion. It was amazing. Chef might want to update directions to include adding the brown sugar for new cooks who want to try this recipe.
I expect most whole wheat cornbread recipes to be dry and dense and quite frankly rather tasteless. This recipe fortunately was nothing like that. The corn bread turned out flavorful, moist and light. I used half sour cream and half Nancy's plain yogurt and increased brown sugar to 1/4 cup (muscovado sugar). The bread cooked perfectly in 20 minutes in a pre-heated 8" round cast iron skillet. Served the corn bread with honey whipped butter and Wendy's copycat chili. Thank you for posting the recipe. PS It wasn't clear when to add the sugar. I sifted the flour, cornmeal and leavening together then stirred in the sugar. cg
This was great! I may make it my regular recipe from now on. I didn't use sour cream which sorta defeats the purpose of using this recipe but I liked that it had whole wheat. I like my bread "corny" so I used 1c cornmeal and in place of the sour cream I used homemade buttermilk which was rather thick. I also used whole wheat pastry flour and you couldn't tell that there was WW in it!