Recipes / < 30 Mins

Heart Healthy Cornbread
(12)
Recipe by Lalaloula

This recipe comes from the &quot;Wild Wild West Cookbook&quot; 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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READY IN: 27mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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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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