Tag Archives: whole grain cornbread

Cornbread for Kristen

WG cornbread

A quick one for you:

My friend Kristen wrote me the other day with a very specific question. She wants to up the wholegrainness (her word, not mine, but I love it) of her usual Thanksgiving cornmeal stuffing, which she makes with sausage, pecans, leeks, and cranberries. (I know. I want the recipe, too.) But she didn’t want to just add bulgur or millet to the mix, lest the little pellets fall right to the bottom of the pan. No one wants stuffing baked on a layer of birdseed, right? She thought a whole grain cornbread – one made with whole wheat flour, of course, and the grains she’s been trying to squeeze into her diet baked right into the batter – would fit the bill. She just wasn’t sure how to go about it.

I wrote her about my standard rules: I freely substitute up to half the all-purpose flour in almost any recipe with whole wheat flour without blinking. If I want to add crunch, I add a tablespoon or two of millet or quinoa without changing anything else, or for more than just a touch of grain, I replace some of the whole wheat flour with the grain. . . But I couldn’t honestly tell her that there’s a ratio I always depend on. So chili climbed up a rung on our dinner menu – a deeply flavorful, spicy, vegetized version with mushrooms, roasted green chilies, and red bell peppers – and out came the cornbread pan.

The bread isn’t quite so muffiny as these cornbread muffins, what without the sour cream and all, which makes it just about right for mopping up the bottom of a bowl of chili the night before Thanksgiving.

whole grain cornbread top

Kristen’s Whole Grain Cornbread (PDF)

Here’s a recipe for the whole grain-crazy among you, based on my go-to for regular sweet cornbread muffins, the ones found on the side of the Albers yellow corn meal box. (I use a bit less sugar.) Serve the bread while it’s still warm, with a nice, hot bowl of chili, or let the bread cool completely, cut it into cubes, and toast it for you favorite cornbread stuffing.

TIME: 20 minutes active time
MAKES: 8 servings

Vegetable oil spray
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1/2 cup cornmeal
3 tablespoons quinoa
2 tablespoons millet
2 tablespoons flaxseed meal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cup milk
1/3 cup vegetable oil
1/4 cup (1/2 stick) unsalted butter, melted

Preheat the oven to 350 degrees. Grease an 8” square pan with the vegetable oil spray (or butter) and set aside.

Stir the dry ingredients (through salt) together in a mixing bowl. Crack the eggs into another big bowl, whisk to blend, then whisk in the milk, vegetable oil, and butter. Pour the wet ingredients into the dry ingredients, and stir until the dry ingredients are just incorporated. Pour into the prepared pan, and bake for 35 minutes, until lightly browned at the edges. Cool for 10 minutes before cutting into squares.

WG Cornbread with butter


Filed under bread, recipe, side dish