Whole-Grain Cornbread
Whole-grain cornbread
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 4 tablespoons butter
- 1/2 cup sour cream
- 1/8 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup heavy cream
- 1 tablespoon 100% pure maple syrup
- 1/2 cup freshly grated sharp cheddar cheese
- â…” cup + 1 tablespoon whole-wheat flour
- 1/2 cup whole grain corn meal preferably organic (i used arrowhead mills)
- 3/4 cup corn kernels (i used unthawed frozen ones)
- Carbohydrate 17.7868508385692 g
- Cholesterol 619.205000184625 mg
- Fat 89.2983967232069 g
- Fiber 0.00220833333333333 g
- Protein 23.4186875039047 g
- Saturated Fat 53.368056702076 g
- Serving Size 1 1 recipe (536g)
- Sodium 765.30616686555 mg
- Sugar 17.7846425052359 g
- Trans Fat 6.46777166994563 g
- Calories 952 calories
Preheat oven to 350 degrees F. Whisk ? cup whole-wheat flour together with corn meal, baking powder and salt. In a small pan over medium heat melt the butter. Whisk in 1 tablespoon whole-wheat flour and keep whisking until it begins to brown. Add the frozen corn kernels and let thaw in pan for a minute. Pour in heavy cream and whisk entire mixture together until it thickens (should only take a couple minutes). Mix in tablespoon of maple syrup and remove from heat. Add creamed corn mixture, eggs, sour cream and grated cheese to dry flour mixture. Blend together well without overmixing. Pour batter into a square or round glass baking dish. Bake for 25 minutes or until toothpick comes out clean.
