Whole Wheat Cornbread
Serves 6
4 tablespoons (1/2 stick) salted butter, plus more for the baking dish
2/3 cup plus 1 tablespoon whole wheat flour
½ cup organic fine cornmeal
1 tablespoon baking powder, sifted
¼ teaspoon salt
1 cup fresh, canned, or thawed frozen corn kernels
½ cup heavy cream
3 tablespoons honey or maple syrup
2 large eggs
½ cup sour cream
Preheat the oven to 350°F. With butter, generously grease an 8 x 8-inch baking dish or 9-inch cast-iron skillet.
In a large bowl, mix together ⅔ cup of the whole wheat flour, the cornmeal, baking powder, and salt.
In a small pan, melt the butter over medium heat. Add the remaining 1 tablespoon whole wheat flour and whisk until the roux begins to smell nutty and has a nice light brown color, about 3 minutes. Add the corn and cream. Whisk until the mixture thickens; this should take only a couple of minutes. Mix in the honey and remove from the heat. Let cool slightly.
Add the creamed corn mixture, eggs, and sour cream to the bowl with the flour and stir the ingredients well to combine without overmixing.
Pour the batter into the prepared pan and bake for about 25 minutes, until a toothpick inserted into the center comes out clean.
Recipe Notes: You can also bake the bread in a loaf pan, but you’ll want to increase the baking time by 15 to 20 minutes.
For a little added sweetness, a homemade honey or maple butter is the perfect topping for this cornbread. A word to the wise: It’s a good idea to double this recipe, because you’ll surely want to consume one fresh out of the oven, leaving nothing to serve later with the chili.
Copyright © 2016 by Eivin Kilcher and Eve Kilcher. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
