As promised, here is my cornbread recipe. I’m writing it this morning so you’ll have time before the big game to pick up a few ingredients you might not have on hand. It’s made with whole grains, and has way less saturated fat than standard recipes. It does have sugar, but not a ton.
First, preheat your oven to 425 degrees.
Next, line a 9×13 (or 9×11) inch baking pan with unbleached parchment paper. (*Note – using parchment paper makes for ridiculously easy clean-up, and it saves you from using any unnecessary grease/oil/butter/etc. to keep stuff from sticking. It really is a marvelous invention.)
Then in a large mixing bowl, stir together:
1 cup whole wheat pastry flour (Bob’s Red Mill (local folks – it’s cheap at Hiller’s) and Aarowhead Mills are two good brands) – whole wheat pastry flour is ground really fine, and works very well in cakey things, cookies, etc., but it has more fiber and protein than white flour, and is a bit more flavorful.
1 cup whole grain corn flour (Bob’s Red Mill makes it) – you can substitute whole grain corn meal if you can’t find the corn flour (but locally they carry it at Hiller’s and at Natural Food Patch, and sometimes at Westborn). The corn flour gives it a really rich, cakey taste and texture, but if you prefer a sandier, crunchier texture then use a medium grind whole grain cornmeal instead.
3 teaspoons aluminum-free, double acting baking powder
1/2 teaspoon baking soda
Then add in:
1/4 cup canola oil
1/4 cup honey or maple syrup or agave syrup
1-and-1/4 cup low-fat buttermilk (the stuff from Trader Joe’s is really good) (*Note – If you substitute something else for the buttermilk, reduce the amount to one cup, skip the baking soda, which is only there to work with the acidity of the buttermilk, and add an extra full teaspoon of baking powder instead. If you want to make it dairy-free, you can substitute a can of creamed corn, but that adds some extra sugar, so you can reduce the honey/maple syrup/agave syrup. Or use soy milk or whatever substitute you usually do.)
Optional – some thawed frozen corn (make sure they’re thoroughly thawed or warmed, otherwise they’ll affect the baking and you’ll end up with little raw spots)
Stir together just until smooth, put into the parchment-lined baking pan, and bake in the 425 degree oven for about 25 minutes.
Enjoy! And enjoy tomorrow’s game, commercials, and (hopefully) chili!