Whole-Grain Cornbread

Skip the store-bought batter, this whole-grain cornbread recipe is delicious. My daughters love this cornbread so much they would happily eat it for dessert. I happen to be more of a dark chocolate girl, but I do love the fact that this version of cornbread has actual bits of corn in the batter. It pairs perfectly with chili on a cool night for dinner.

Ingreadient

• 2/3 cup whole-wheat flour (+ 1 extra tablespoon)
• 1/2 cup whole-grain cornmeal ((I used Arrowhead Mills))
• 1 tablespoon baking powder
• 1/8 teaspoon salt
• 4 tablespoons butter
• 3/4 cup corn ((I used unthawed frozen ones))
• 1/2 cup heavy cream
• 1 tablespoon pure maple syrup
• 2 eggs
• 1/2 cup sour cream
• 1/2 cup cheddar cheese (sharp, grated)

Step by step

1. Preheat oven to 350 degrees F.
2. Whisk 2/3 cup whole-wheat flour together with cornmeal, baking powder and salt.
3. 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.
4. Add creamed corn mixture, eggs, sour cream and grated cheese to dry flour mixture. Blend together well without overmixing.
5. Pour batter into a square or round glass baking dish.
6. Bake for 25 minutes or until toothpick comes out clean.