Heart Healthy Cornbread

This recipe comes from the "Wild Wild West Cookbook" I was given by my wonderful friend Tammie in the Bi-Annual Cookbook Swap 2009. Ive adapted it slightly, but will list my changes as options as it would be great otherwise also. This makes for a grainy, only slightly sweet, but super tasty bread, which can be enjoyed either with a savoury meal oron its own spread with butter and jam/honey. This is a very versatile recipe, which can be changed easily to suit the meal youre making. Please feel free to play with it. I could think of adding some vanilla or cinnamon to the batter for a more cakey version or using some chili powder and other spices for a hearty one.
- Ready In:
- 27mins
- Yields:
- Units:
Nutrition Information
13
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ingredients
- 1 cup cornmeal (I used half polenta half cornmeal)
- 1 cup unbleached flour (can use whole grain also)
- 1⁄4 cup oil
- 1 cup skim milk
- 2 egg whites (I used 1 whole egg)
- 1 tablespoon sugar (thats plenty for me, but if desired use up to 4 tbs)
- 3 teaspoons baking powder
- 1⁄2 cup corn kernel (fresh or canned or thawed) (optional)
directions
- Combine flour, cornmeal, baking powder (spices if using, see description) and sugar in a big bowl.
- In a second bowl beat together egg whites (or egg), milk and oil. Stir into dry ingredients until just combined.
- Stir in corn kernels if using and fill into prepared tin (either a 8 inch pie plate or muffin tins).
- Bake at 400°F for about 20 minutes (until tester comes out clean).
- Enjoy!
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@Lalaloula
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@Lalaloula
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"This recipe comes from the "Wild Wild West Cookbook" I was given by my wonderful friend Tammie in the Bi-Annual Cookbook Swap 2009. Ive adapted it slightly, but will list my changes as options as it would be great otherwise also. This makes for a grainy, only slightly sweet, but super tasty bread, which can be enjoyed either with a savoury meal oron its own spread with butter and jam/honey.
This is a very versatile recipe, which can be changed easily to suit the meal youre making. Please feel free to play with it. I could think of adding some vanilla or cinnamon to the batter for a more cakey version or using some chili powder and other spices for a hearty one."
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This was super easy to throw together. The recipe was cut in half and I only added a little bit of sugar (1/2 T.) My main was chili with squash and so no more sugar was needed in the cornbread. I wanted to substitute part whole wheat for unbleached white but forgot! Next time! The bread was crumbly- however not dry and a high riser. Baked in a pre-heated 8"cast iron skilletWe all loved it! PS It does help having those ingredients listed in order! Reviewed for Veg Tag/October.
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This was super easy to throw together. The recipe was cut in half and I only added a little bit of sugar (1/2 T.) My main was chili with squash and so no more sugar was needed in the cornbread. I wanted to substitute part whole wheat for unbleached white but forgot! Next time! The bread was crumbly- however not dry and a high riser. Baked in a pre-heated 8"cast iron skilletWe all loved it! PS It does help having those ingredients listed in order! Reviewed for Veg Tag/October.
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Nice little recipe. I used half polenta/half corn meal, white whole wheat flour, frozen corn and a whole egg. I made this for my international students because they have been asking me what authentic southern food is. I don't usually love cornbread, especially because of all the oil, but this was good. It was a little under-spiced for my tastes, but they have done nothing but complain about how salty and sweet American food is, so they loved it!
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