I want to share a recipe for Sweet Whole Wheat Cornbread. It’s a modern and healthier take on the satisfying and delicious side dish that is a perfect accompaniment to chili.
- 1 cup whole wheat flour
- 1 cup cornmeal
- 2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup packed brown sugar (or use as little as 1/4 cup if you don’t want a sweet bread)
- 2 eggs, beaten
- 1 cup nonfat or low fat milk
- 1/4 cup canola or vegetable oil
- butter for serving
Preheat the oven to 350 degrees. Spray a cast iron skillet or an 8 x 8-inch baking pan thoroughly with nonstick cooking spray. In a mixing bowl, combine the flour (I like the white whole wheat flour from King Arthur’s Flour), cornmeal, baking powder, salt, sugar, eggs, milk, and canola or vegetable oil.
Stir until just combined with no lumps, and transfer it to the baking dish.
Bake it for 30 minutes or until it is golden brown and a wooden toothpick inserted in the center comes out clean.