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Whole Wheat Cornbread

It seems like every culture has their own special dishes that they eat on New Year’s Day to ensure a prosperous year. I grew up in the south, and there we eat a dish called hoppin’ john, with collard greens, and of course, cornbread. This whole wheat version isn’t the authentic southern variety, with lots of butter (or lard) and tangy buttermilk. But it is tasty, and made with whole wheat flour.

I made a few ingredient changes from the original recipe. I substituted honey for the brown sugar (just as delicious, and slightly more nutritious), and I left out the dry milk powder. I understand some folks might want this to increase the protein content, which is fine. I don’t prefer to use powdered milk because it feels too far removed from what it once was–real milk. And I tend to not use ingredients that don’t resemble what they once were or are supposed to be.

I also like to bake my cornbread in a cast iron skillet. It develops such a nice brown crust in there. You can absolutely bake it in a 9×9 pan if you don’t have a cast iron skillet.

In our house, we serve up cornbread with a generous pat of butter and a drizzle of honey. You can consider both to be golden additions to your New Year’s table–a sure means of guaranteeing a prosperous 2012!

Plan to Eat users, click on the recipe title to import the ingredient list into your account. Note that the recipe here lists the ingredients that I used to make this recipe.

Whole Wheat Cornbread

Source: More with Less, by Doris Janzen Longacre

Ingredients

  • 1 cup organic cornmeal
  • 1 cup whole wheat flour
  • 4 tsp baking powder
  • 12 tsp salt
  • 2 Tbs honey
  • eggs, beaten
  • 1 cup milk
  • 14 cup butter, melted

Method

See page 78 in More with Less. **

** While it’s technically legal to repost recipes, we don’t feel it’s ethical to post copyrighted recipes from the same source for weeks at a time. I’m providing the ingredient list to use in creating a shopping list. We here at the Plan to Eat blog apologize for any inconvenience. If you don’t already own the cookbook, and don’t wish to buy it, most libraries have a copy on their shelves. Thanks for your understanding.

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