This cornbread is a great healthier alternative to the classic Thanksgiving staple.
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.
Serves: Serves 8
Adapted from Cooks Illustrated.
Save RecipeIngredients
- 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.
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