Whole Wheat Wednesday - Cornbread

It is interesting how everyone’s appetite seems to pick up when the temperatures drop a bit. It must be an instinctual thing, like your body preparing for winter. Food just seems to taste a bit better and cravings for healthier food seem to increase.

It is also interesting that when it starts to feel like fall, that desire to cook (and try new dishes) returns. I love making soups this time of the year, even though technically it is still probably too warm, but they still taste good. I always try to serve soup with some kind of bread accompaniment, and corn bread with honey or honey butter or even jelly is one of our favorites.

Using whole wheat to make corn bread is another good way to introduce your family to more whole wheat in your meals. I have only made this recipe using ground hard white wheat but it works wonderfully and I bet hard red wheat would be good too. This is definitely one of those recipes that my grandma would have referred to as “Moorish”; it leaves you wanting more; and soon.

Try this recipe with whole wheat flour and grind your own corn into meal if you have dried corn; if not use any cornmeal for this bread. You can also adapt this recipe to use powdered eggs and powdered milk if you like.

So-Good Cornbread
½ c. cornmeal (fresh ground is awesome)
1 ½ c. whole wheat flour
2/3 c. sugar
1 T. baking powder
½ t. salt
1/3 c. oil
3 T. butter, melted
2 eggs, beaten
1 ¼ c. milk
Combine cornmeal, flour, sugar, baking powder and salt in a bowl. Beat eggs; combine with milk, oil, and melted butter. Make a well in the center of dry ingredients. Add egg mixture in the center and using a fork, stir into dry ingredients, ONLY until mixed. Pour batter into an 8” square baking pan and bake at 350º for about 35 minutes. For a 9x13” pan, double ingredients.