Honey Cornbread

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We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

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Recipes

Bread

Honey Cornbread

Recipes

Honey Cornbread

Written by Michelle

Sunday, 12 February 2012 13:28

Cornbread

This is the perfect sweet and savory cornbread! I've always liked my cornbread with a bit of sweetness. Blame that on my Brazilian roots. I will sometimes add a 1/2 cup of dried grated coconut which makes it divine. You can blame that on my Brazilian roots too.

I really have a thing for cornbread, especially when it's hot out of the oven. My absolute favorite cornbread came from a little vegetarian restaurant near my home years ago. They would serve it hot and always ask if I wanted butter. Yes, please! It was a golden slice of heaven, moist and flavorful with a hint of honey. I've tried to replicate it for years and finally have struck gold.

I hope you enjoy this recipe. For all my Southern peeps, sorry this is not your traditional cornbread, but it's oh so good!

Honey Cornbread

Ingredients:

2 eggs
3 tablespoons honey
1 cup soy milk, (any type of milk will do)
1/2 cup frozen corn
1 cup yellow cornmeal, stone-ground
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup organic evaporated cane sugar
2 tablespoons unsalted butter, melted
1/3 cup unsweetened dried grated coconut, optional

Preparation:

Preheat the oven to 400 degrees.
Grease an 8x8 inch glass baking dish.
In a large bowl, whisk together eggs, honey, soy milk, and corn.
In another bowl, combine cornmeal, whole wheat pastry flour, baking powder, baking soda, salt and sugar.
Add dry ingredients to wet ingredients. Stir lightly and quickly just until moistened. The batter should be lumpy. Do not overmix the batter. If you overmix, the cornbread will be tough and will not rise properly.
Lightly and quickly fold in melted butter (and grated coconut if using).
Pour into baking dish and bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. The top should be golden brown and lightly cracked.
Cool 5 to 10 minutes and serve warm with honey. Delicious!

Notes:

I used a glass baking dish. If you use a metal pan, you may want to increase the oven temperature to 425.

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