Sweet Whole Wheat Cornbread
This sweet cornbread, made with whole wheat flour, is a quick and easy side dish for Thanksgiving, but you can serve it year-round instead of rolls. And for a fun spin, see below for directions on how to make this Apple Cheddar Cornbread.
- 1 cup whole wheat flour (use wheat/gluten-free if needed)
- 1 cup cornmeal
- 2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup brown sugar packed
- 2 eggs beaten
- 1 cup low fat milk (or use any variety)
- 1/4 cup canola or vegetable oil
Preheat the oven to 350 degrees. Spray an 8 x 8-inch baking pan thoroughly with nonstick cooking spray.
In a mixing bowl, combine all the dry ingredients and then add the wet ingredients. Stir until just combined with no lumps (don’t overmix), 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. Alternatively, fill a muffin tin with the batter and bake for 20 minutes.
Apple Cheddar Cornbread
To make Apple Cheddar Cornbread, stir 1 peeled, cored, and diced apple and 1/2 cup shredded Cheddar cheese into the batter before baking.
Nutritional Information Per Serving (% based upon daily values): Calories 227, Total Fat: 8g, 12%; Saturated Fat: 1g, 4%; Cholesterol: 42mg, 14%; Sodium: 220mg, 9.5%; Total Carbohydrate: 36g, 12%; Dietary Fiber: 3g, 12%; Sugar: 13g; Protein: 6g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!