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A Whole Foods Thanksgiving – Cornbread

by Deliciously Organic on November 5, 2010

The holidays are swiftly approaching and we’re entering a time of indulgence. I enjoy cheating every once in a while, but I continually look for ways to eat well without sacrificing on health. This month, I’ll show you how to make some of your holiday favorites without the white sugar, white flour, preservatives, and colorings we’re trying to avoid. I’m excited to share classic recipes like pecan pie, pumpkin pie, cornbread, stuffing, delicious sides, fall salads, breads, and a fabulous “what-to-do-with-all-the-leftover-turkey” solution. I’m calling it a “Whole Foods Thanksgiving” and I hope you can use a few of the dishes to create a less-processed but wonderfully festive holiday.

I’ll also do my best to include a gluten-free version of each recipe I post, along with some dairy free options. I want everyone to have the opportunity to sit down for a delicious, unprocessed meal as we gather to give thanks.

I’m starting off with my favorite cornbread recipe. The cornbread is sweet, but not made-from-out-of-a-box sweet. I also made a gluten-free version for those of you who avoid gluten. I prepared both versions, gave the family a blind taste test, and surprisingly everyone liked the gluten-free version best! If you’ve never baked with gluten-free flours, this is a good recipe to start with. I’ll post a simple and savory cornbread stuffing in a few days.

 

Whole Wheat Cornbread


Serving Size: Serves 8

Whole Wheat Cornbread


Adapted from Cooks Illustrated.

Ingredients

  • 1 1/2 cups whole wheat pastry flour

  • 1 cup cornmeal

  • 2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 3/4 teaspoon sea salt

  • 1/4 cup organic whole cane sugar or sucanat

  • 1 tablespoon light honey (I prefer clover)

  • 1 cup whole buttermilk

  • 2 large eggs, room temperature

  • 8 tablespoons unsalted butter, melted and cooled slightly

Instructions

Preheat oven to 400ºF and adjust rack to middle position. Butter a 8x8-inch square baking dish (you can also use a 9-inch pie plate). Whisk flour, cornmeal, baking powder, baking soda, and salt in a large bowl.

Whisk together the whole cane sugar, honey and buttermilk in a medium bowl until combined, about 30 seconds. Whisk in eggs. Make a well in the center of the dry ingredients and pour wet ingredients into the well. Gently fold until ingredients are just wet. Add melted butter and fold until batter is just mixed. Pour into buttered dish, smooth surface with a spatula and bake for 30 minutes until golden brown.

Gluten Free Cornbread

Gluten Free Cornbread

Ingredients

  • 100 gr rice flour

  • 80 gr millet flour

  • 30 gr tapioca flour (aka tapioca starch)

  • 1 cup cornmeal

  • 1/2 teaspoon xanthan gum

  • 2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 3/4 teaspoon sea salt

  • 1/4 cup organic whole cane sugar or sucanat

  • 1 tablespoon light honey (I prefer clover)

  • 1 cup whole buttermilk

  • 2 large eggs, room temperature

  • 8 tablespoons butter, melted and cooled slightly

Instructions

Whisk together flours, cornmeal, xanthan gum, baking powder, baking soda, and salt in a large bowl. Continue with directions above.

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{ 12 comments }

El November 5, 2010 at 7:07 am

I’m always looking for a good corn bread recipe. This looks wonderful!

Catherine November 5, 2010 at 7:10 am

I have never made cornbread and I am excited to give this a try. I am looking forward to all the other recipes coming up as well!

susan November 5, 2010 at 7:12 am

I love the idea of the gluten free version! They both sound delicious! I am going to give the gluten free version a whirl! Can you believe it is November 5th? So much to do!

allison [a for aubergine] November 5, 2010 at 7:17 am

I love corn bread and that photo of the smeared butter on top is making my eyes gloss-over! Yum!

Maria November 5, 2010 at 7:23 am

Love this recipe. Great addition to the holiday meal!

Emily November 5, 2010 at 11:03 am

This is such a helpful idea for a blog series! I’m particularly interested in a recipe for healthy, yummy Thanksgiving stuffing.

Traci November 5, 2010 at 12:36 pm

Just fell across your website and am absolutely in love. Thanks for posting this recipe! Can’t wait to make it!

marla November 5, 2010 at 7:28 pm

We are in the same boat in the familyfresh household. Deliciously Organic is a great source for us to find whole food ingredients. You are right, it is possible to splurge without the added junk. This cornbread looks & sounds wonderful! xo

Gail November 5, 2010 at 8:22 pm

Funny….I just made cornbread the other day for a friend to go with chili and we were talking about how whole wheat flower probably wouldn’t taste that great in cornbread…..though it tastes great in most things. Well…..I am now going to have to try this recipe because I bet you’ll prove me wrong! I love cornbread but always feel like it’s more like dessert with the white flour and sugar….maybe if I try this recipe and like it I won’t feel that guilty having a second slice! Thanks!

Heidi November 24, 2010 at 3:08 pm

Just made this cornbread and tasted it. So yummy!!!! I am looking forward to making the cornbread stuffing for Thanksgiving. Thank you for your website and recipes. My cousin can not eat any gluten, so this will be a lifesaver for the holidays.

Paulina J! December 7, 2011 at 10:39 am

I made the gluten free version and it was delicious! My husband thought I was cheating and couldn’t believe it was GF! Thanks so much and can’t wait to try the bread pudding.

Deliciously Organic December 7, 2011 at 1:57 pm

Thanks for letting me know! I’m so glad you all enjoyed it!

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