Ingredients:
1 cup yellow cornmeal
1/2 cup whole wheat white flour
1/2 cup whole wheat flour
2 T. sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup no-salt added cream-style corn, undrained
1/2 cup frozen whole-kernel corn, thawed
1/2 cup fat-free or low-fat buttermilk
1/4 cup fat-free milk
egg substitute equivalent to 1 egg
2 T. canola oil
Directions:
Preheat oven to 425 degrees. Lightly spray 9" round or square baking pan with vegetable oil spray. In a large bowl, stir together cornmeal, both flours, sugar, baking soda, baking powder and salt. Make a well in the center.
In a medium bowl, stir together remaining ingredients. Pour into the well in the flour mixture, stirring until just moistened. Spoon batter into baking pan and lightly spray the top of the batter with vegetable oil spray. Bake 20-25 minutes, or unitl wooden toothpick inserted in center comes out clean. Transfer to cooling rack 5-10 minutes before slicing.
1 comment:
This recipe is really fantastic, and so healthy too. I altered the recipe a little. I used 1 cup stone-ground whole wheat flour (instead of 50/50 whole wheat/white), omitted the skim milk and used 1 cup buttermilk (to offset the wholewheat flour since it absorbs more liquid), a whole egg, and omitted the oil. Then I let the batter sit for 20 minutes for the whole wheat flour to hydrate.
To get a nice crust I lightly sprayed the baking dish with olive oil and let it get hot in the oven before I poured the batter in.
Even though the cornbread was made with no white flour and without oil, it is light -almost fluffy -, moist, and baked up high. Delicious! Thanks for sharing a good and healthy cornbread recipe.
A picture of the cornbread can be seen here: [http://lh6.ggpht.com/OCtran/SEYsB5iEkyI/AAAAAAAAChM/tVd0eqlkMiA/ITK-11.jpg?imgmax=512] .. sorry I dont know how to insert pictures into this comment. Cheers!
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