Cornbread [Whole Grain]

By Judy Purcell on March 1, 2011 in Baking, Bread, Recipes, Sprouted Grain

Whole Grain Cornbread

Do you ever comparison shop? Well, I often comparison surf, especially when it comes to refining recipes. Many of my recipes I consider tried and true, but I am always open for suggestions to improve technique, flavor, or nutritional value. Surfing for cornbread recipes will lead you on an endless journey considering regional differences, add-ins, and baking preferences (some folks swear by cast iron). I look for cornbread to complement a meal, not try to stand on its own, so I prefer it plain, yet moist, ready to receive a slather of butter—add a drizzle of honey and dessert is taken care of too.

Most cornbread recipes call for equal amounts of cornmeal and all-purpose flour, which produce cake-like bread. Since we choose to eat only whole-grain products, white flour is not a consideration, so we use King Arthur White Whole Wheat Flour or grind the grain fresh. Using whole wheat flour can make the flavor a little wheaty, so I adjust the ratio to include more cornmeal than wheat flour. For an even healthier version, the second recipe (below) includes a soaked-grain method. Want more information about soaking grains and soaked grain breads? Visit: http://www.kitchenstewardship.com/

This is a great tasting cornbread recipe whether you use regular flour, soaked grain, add-ins, cast iron—it’s up to you—just be sure you have butter and honey close-by. Our favorite meal to serve it with is Smoked Turkey & Bean Soup.

Are there add-ins you just cannot imagine cornbread without? Is there a certain meal you must serve with fresh cornbread?

Please share your ideas and favorites by leaving a comment—thanks!

Cornbread [Whole Wheat]

1 1/4     cups whole-grain cornmeal — not degerminated
3/4        cup freshly ground flour -or-
King Arthur White Whole Wheat Flour
4             teaspoons baking powder
1/2        teaspoon sea salt
1/4        cup honey
2             whole eggs — beaten
1             cup buttermilk
1/4        cup butter or coconut oil — melted

Preheat oven to 400° Mix salt and baking powder with the cornmeal and flour until well combined. Add beaten eggs, milk, melted butter, and honey to dry ingredients and mix only until moistened.

Pour into a greased 9×9 pan and bake at 400° for 25 minutes. Allow to rest in the pan after baking for 5 minutes before slicing. Serve warm.

Cornbread [WW Soaked Method]

1 1/4    cups whole-grain cornmeal — not degerminated
3/4       cup freshly ground flour -or-
King Arthur White Whole Wheat Flour
1             cup buttermilk or plain yogurt
3            teaspoons baking powder
1            teaspoon baking soda
1/2       teaspoon sea salt
1/4       cup honey
2            whole eggs — beaten
1/4       cup butter or coconut oil — melted

Preheat oven to 375°. Mix cornmeal and flour together with buttermilk or yogurt until moistened. Cover with plastic wrap and allow to sit for 12-24 hours in a warm place (in the oven with just the oven light on is ideal).

Once the grain has soaked, add the baking powder, baking soda, beaten eggs, melted butter, and honey; mix well.

Pour into a greased 9×9 pan and bake at 375° for 30-35 minutes. Allow to rest in the pan after baking for 5 minutes before slicing. Serve warm.