It’s time to start planning your Thanksgiving feast! As a result of not having enough cornmeal on hand (tisk tisk), here’s a wholesome twist to a traditional Native American recipe for cornbread. (My mother always made cornbread in a corn mold; nice touch, especially for the kiddos!)
Inspired by a recipe for Corn Bread in the Mitsitam Cafe Cookbook.
Whole Wheat Cornbread
- 1/2 cup cornmeal
- 1 1/2 cup whole wheat flour
- 2 cups all-purpose flour
- 8 teaspoons organic cane sugar
- 8 teaspoons baking powder
- 1 teaspoon salt
- 2 cup 2% reduced fat milk
- 2 large eggs
- 1 can corn kernels
- Preheat oven to 350. Grease your baking pans or muffin tins with butter.
- In a bowl, combine the dry ingredients and stir. In another bowl, combine the milk, egg, and oil. Whisk until combined. Stir the wet ingredients into the dry ingredients until combined; do not overmix.
- Pour the batter into the prepared baking pans and bake for 20 to 25 minutes, or until lightly browned. Remove from the oven. Serve warm lathered with butter! Still moist and delicious the next few days.