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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 205.5
  • Total Fat: 7.7 g
  • Cholesterol: 76.9 mg
  • Sodium: 357.6 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 6.7 g

View full nutritional breakdown of Whole Grain Cornbread (Lorna Sass) calories by ingredient
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Whole Grain Cornbread (Lorna Sass)

Submitted by: SULABLUE

Introduction

This recipe is from "Whole Grains Every Day, Every Way" by Lorna Sass. The calories are calculated here using whole, raw milk and real farm eggs. You can lighten it up using skim milk and egg substitute and it works just fine! If you can't find whole wheat pastry flour, you can use regular whole wheat or even stone ground, but you may need to add some water to get the batter to a thick pancake batter consistency. This recipe is from "Whole Grains Every Day, Every Way" by Lorna Sass. The calories are calculated here using whole, raw milk and real farm eggs. You can lighten it up using skim milk and egg substitute and it works just fine! If you can't find whole wheat pastry flour, you can use regular whole wheat or even stone ground, but you may need to add some water to get the batter to a thick pancake batter consistency.
Number of Servings: 8

Ingredients

    1 cup Cornmeal -- stone-ground
    1 cup Flour, Whole-Grain -- whole wheat, pastry
    1/4 cup Splenda
    1 1/2 tsp Baking powder
    1/2 tsp Baking Soda
    3/4 tsp Salt
    1/4 tsp Pepper -- freshly ground
    2 lg Egg
    3/4 cup Soy Milk -- (Substituted for Heavy Cream)
    1/4 cup Sour Cream, Light
    3 tbsp Butter -- melted
    1 cup Corn, Frozen

Tips

Personally, I don't use the parchment paper. If you don't, be SURE to liberally oil your pan. Even if you do, be sure to liberally oil the SIDES of the pan.

You can kick this up a notch by dicing up a jalapeno into the batter.

The original recipe calls for 3/4 C of sugar (not splenda) but suggests using less for savory cornbread.


Directions

Cornbread:

Place a rack in the center of the oven and preheat the oven to 400F. Line the bottom of an 8-inch square pan with parchment paper. Set aside.

In a medium bowl, combine the cornmeal, flour, Splenda, baking powder, baking soda, salt and black pepper.

In a large bowl, lightly beat the eggs. Stir in the milk, sour cream, butter, and corn kernels. Fold the dry ingredients into the liquid mixture unti most of the flour has been absorbed. Do not overmix.

Pour the batter into the prepared pan and distribute evenly. Bake until a cake tester inserted in the center comes out with just a few crumbs attached, about 30 minutes.

Transfer the pan to a cooling rack and let sit for 5 minutes. Run a knife along the edges and carefully unmold onto the rack. Peel off the parchment paper. Alternatively, cut into squares and serve hot, right from the pan.

Corn bread tastes best when freshly made, but if well wrapped, it can be refrigerated for up to 3 days and frozen for up to 3 months. Reheat before serving.

Serving Size: 1 1/8th of loaf wedge.

Number of Servings: 8

Recipe submitted by SparkPeople user SULABLUE.






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