Wednesday, October 10, 2012

Whole Wheat Double Corn Cornbread

Whole Wheat Double Corn Cornbread's like...cold here now. It actually feels like fall (blech).
We're using the comforter. I have a blanket on at all times. I even wore a *shudder* hoodie!

Do you know what I like to do when it's cold?
Eat comfort food.
"but Kayle you eat comfort food all the time-" Shush!

Cornbread. It's hearty and thick and is served with warm food that helps you chase away the chill.

I don't know about you but, I'd like to have my comfort food and eat it too-without gaining, like, hibernation weight. Because...I didn't really lose anything over the summer so...we just can't have me getting bigger.

 So, when I tackled making this cornbread, I decided to tweak it a smidge. Add more corn to up the veggie level. Sub out some of the AP flour for whole wheat. (I totally messed around with the flour to make it whole wheat-and so can you! You can try to make it all with whole wheat flour, use some white whole wheat flour for part/all of it, go crazy! Go nuts! Experiment!) You can even use coconut oil, if you want, or canola oil, or whatever your favorite healthier oil is. Honestly, there's not much that's bad for you here. It's a pretty satisfying and low guilt dish. And Michael liked it, and so did my cousin Amy (who was visiting after I'd made this and had a little leftover), and of course I did-so really, anyone should :)

Whole Wheat Double Corn Cornbread

Adapted from Better Homes and Gardens New Cookbook (12th Edition) "Double Corn Bread"

Whole Wheat Double Corn Cornbread
  • 1/2 cup all purpose flour 
  • 1/2 cup whole wheat flour
  • 3/4 cup cornmeal
  • 2-3 tbsp. granulated sugar
  • 2 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 tbsp. butter
  • 2 eggs, beaten
  • 1 cup milk
  • 1/4 cup oil or melted butter
  • 1/2 cup whole kernel corn (if frozen, thawed)
Whole Wheat Double Corn Cornbread
  • Preheat oven to 400 degrees.
  • In a medium bowl stir flours, cornmeal, sugar, baking powder, and salt.
  • Put the 1 tbsp. butter in a 10 in. cast iron skillet or a 9x1.5 in. round baking pan. Place in oven until the butter melts (a few minutes). Remove from oven and swirl butter around to coat the bottom and sides of the pan/skillet.
  • In a small bowl combine eggs, milk, and oil/melted butter.
  • Add the wet ingredients into the dry. Stir until just moistened. 
  • Fold the corn into the batter.
  • Pour into the hot skillet/pan. Bake 15-20 minutes, until a toothpick inserted in the center comes out clean.
  • Serve!
Whole Wheat Double Corn Cornbread
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