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November 5, 2009

A Whole Foods Thanksgiving – Cornbread

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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

Whole Wheat Cornbread

Adapted from Cooks Illustrated.

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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

  1. 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.
  2. 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.
7.8.1.2
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https://deliciouslyorganic.net/a-whole-foods-thanksgiving-cornbread/
Copyright 2016 Deliciously Organic

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Filed Under: Baking, Nut-free, Uncategorized |

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21 Comments

  1. El

    November 5, 2010 at 7:07 am

    I'm always looking for a good corn bread recipe. This looks wonderful!
  2. 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!
  3. 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!
  4. 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!
  5. Maria

    November 5, 2010 at 7:23 am

    Love this recipe. Great addition to the holiday meal!
  6. 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.
  7. 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!
  8. 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
  9. 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!
  10. 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.
  11. 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!

Trackbacks

  1. Tweets that mention Gluten Free Cornbread -- Topsy.com says:
    November 5, 2010 at 7:30 am
    [...] This post was mentioned on Twitter by UKorganic, Carrie Vitt. Carrie Vitt said: {New Post} Whole Wheat Cornbread and Gluten Free Cornbread http://su.pr/1kXfzZ #realfood #unprocessed #organic [...]
  2. Carrie Vitt says:
    November 5, 2010 at 2:04 pm
    {New Post} Whole Wheat Cornbread and Gluten Free Cornbread http://su.pr/1kXfzZ #realfood #unprocessed #organic
  3. UKorganic says:
    November 5, 2010 at 2:07 pm
    #organic A Whole Foods Thanksgiving – Cornbread http://bit.ly/ajSF7H http://bit.ly/Orgnic
  4. Carrie Vitt says:
    November 5, 2010 at 11:43 pm
    Cornbread. 2 versions. Whole wheat and gluten free: http://su.pr/1kXfzZ #unprocessed #realfood
  5. Hallie Klecker says:
    November 5, 2010 at 11:46 pm
    Love a good cornbread! RT @ delorganic: Cornbread. 2 versions. Whole wheat and gluten free: http://su.pr/1kXfzZ #unprocessed #realfood
  6. Shauna James Ahern says:
    November 5, 2010 at 11:46 pm
    RT @delorganic: Cornbread. 2 versions. Whole wheat and gluten free: http://su.pr/1kXfzZ #unprocessed #realfood
  7. Hallie Klecker says:
    November 5, 2010 at 11:46 pm
    Love a good cornbread! RT @delorganic: Cornbread. 2 versions. Whole wheat and gluten free: http://su.pr/1kXfzZ #unprocessed #realfood
  8. Valerie K says:
    November 6, 2010 at 7:57 pm
    RT @delorganic: Cornbread. 2 versions. Whole wheat and gluten free: http://su.pr/1kXfzZ #unprocessed #realfood
  9. Caramelized Onion, Sage, and Cornbread Stuffing Recipe says:
    March 25, 2012 at 3:20 pm
    [...] 2 large yellow onions, chopped 1/2 pan of cornbread, cut in bite-size pieces (click here for the gluten free and whole wheat cornbread recipes) 15 fresh sage leaves, chopped 1 large egg 1/4 cup heavy cream 1/4 cup chicken stock 1 teaspoon [...]

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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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