Cornbread may be a staple at your Thanksgiving Dinner table. Following is a great REAL FOOD recipe:
Whole-Grain Cornbread
Serves: 6-8 side servings (from 100daysofrealfood.com)
Ingredients
- ⅔ cup + 1 tablespoon whole-wheat flour
- ½ cup whole grain corn meal, preferably organic (I used Arrowhead Mills)
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- 4 tablespoons butter
- ¾ cup corn kernels (I used unthawed frozen ones)
- ½ cup heavy cream
- 1 tablespoon 100% pure maple syrup
- 2 eggs
- ½ cup sour cream
- ½ cup freshly grated sharp cheddar cheese
Instructions
- Preheat oven to 350 degrees F.
- Whisk ⅔ cup whole-wheat flour together with corn meal, baking powder and salt.
- In a small pan over medium heat melt the butter. Whisk in 1 tablespoon whole-wheat flour and keep whisking until it begins to brown. Add the frozen corn kernels and let thaw in pan for a minute. Pour in heavy cream and whisk entire mixture together until it thickens (should only take a couple minutes). Mix in tablespoon of maple syrup and remove from heat.
- Add creamed corn mixture, eggs, sour cream and grated cheese to dry flour mixture. Blend together well without overmixing.
- Pour batter into a square or round glass baking dish.
- Bake for 25 minutes or until toothpick comes out clean.
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