New Taste Journal

Whole Grain · Whole Food · Big Flavors

Whole Grain Cornbread

Heat Oven To 375°

Dry Ingredients:

2 1/4 Cups Cornmeal*
1 1/2 Cups Whole Wheat Flour, albino
1         tsp. Baking Soda
1         tsp. Baking Powder, non-aluminum
1/2     tsp. Salt

*I use Hodgson Mills cornmeal for this recipe.

To read more about this cornmeal go to
Jamaican Pudding recipe.

Wet Ingredients:

2     Eggs, lightly beaten
2     Cups Soy Milk, unsweetened
1     Cup Apple Juice
3     Tbs. Agave Nectar
2     Tbs. Olive Oil
1     Tbs. Apple Cider Vinegar

Directions:

Mix all dry ingredients in a large bowl.

Mix all wet ingredients in a medium size bowl.

Pour wet ingredients over dry ingredients.

Use a large spoon to mix and fold wet and dry together to form a batter.

Be sure to run the spoon around the sides and bottom of the bowl to incorporate all of the dry ingredients.

Lightly oil a small casserole dish.

Dust the oiled dish with a bit of flour.

Pour the batter into the dish.

Bake cornbread in the middle of the heated oven for 45 minutes.

Remove and let cool for half an hour before slicing.

New Taste Thinking:

This cornbread is a fully flavored, hearty, earthy delight. It has a mild sweetness and a wonderful moist grainy texture. You may need to round up some new ingredients to make the cornbread but these are items that are used in a number of other recipes.
I love to pair the cornbread with BBQ Beans for a super healthy lunch. Another great cornbread recipe that you may want to try is the vegan cornbread. The two recipes are very different.

Serving Size 1 Piece
Servings Per Recipe 12
Calories 197
Calories from Fat 43
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 31mg
Sodium 264mg
Total Carbohydrate 34g
Dietary Fiber 4g
Sugars 4g
Protein 6g

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New Taste Journal

Whole Grain · Whole Food · Big Flavors