Since it’s the first week of the year, I get to start our New Year’s resolutions off with a bang with this week’s URS. What other time of the year are a majority of people all geared up to eat better? And enjoying whole grains are a great way to do that.
I love cornbread. I make it with whole wheat pastry flour and whole grain cornmeal. Makes it a little bit more substantial and toothsome.
(Isn’t that a cool word?)
It goes so wonderfully with a myriad of meals: Chili, Lasagna, Spaghetti. For some reason, I really like to serve it with Asian Chicken Salad. Don’t ask me why.
A few years ago, I was making dinner to take to a friend and mixed up a batch of this cornbread. What was I thinking?!
Suzanne’s from Mississippi and her parents (also from Mississippi) were visiting. California girls aren’t supposed to make cornbread for true Southerners! And to top it off, I made it with buttermilk and brown sugar, two ingredients that neither of these mamas had ever heard joined with cornbread.
Well, it’s really good. And they agreed.
Or they were just being polite.
You’ll have to make it yourself and let me know what you think!
Recipe: Buttermilk Cornbread
- 1/2 cup oil or melted butter
- 2 eggs
- 1 1/4 cup buttermilk
- 1/2 cup whole grain cornmeal
- 3/4 cup whole wheat pastry flour
- 3/4 cup unbleached flour
- 1/2 cup sugar or sucanat
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- Preheat the oven to 350°. Grease an 8-inch square baking pan.
- In a large mixing bowl combine the oil, eggs, and buttermilk. Whisk to blend.
- Add the cornmeal, the flours, sugar, baking powder, and salt. Mix well.
- Pour batter into prepared pan and bake for about 30 minutes or until golden and a tester inserted comes out with a few crumbs attached.
- Serve with honey butter.
- To make-ahead, prepare the dry ingredients and store them in an airtight container. Freeze for longest shelf life.
What’s your favorite recipe with whole grains?
Tell us about it in the comments or leave the link to your recipe below.
Coming up next week: Vegetables