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. It also makes a great breakfast or snack with apple or pumpkin butter. Yum!
Instructions
- 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.
Recipe Notes
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
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