This sweet cornbread, made with whole wheat flour, is a quick and easy side dish for Thanksgiving, but you can serve it year-round instead of rolls. It also makes a great breakfast or snack with apple or pumpkin butter. Yum!
Author: Aviva Goldfarb
Recipe type: Side Dish
Cuisine: Cooking Basics
1 cup whole wheat flour
1 cup cornmeal
2 tsp. baking powder
¼ tsp. salt
¾ cup brown sugar, packed
2 eggs, beaten
1 cup nonfat or low fat milk
¼ cup canola or vegetable oil
Preheat the oven to 350 degrees.
Spray an 8 x 8-inch baking pan thoroughly with nonstick cooking spray.
In a mixing bowl, combine all the dry ingredients (I like the white whole wheat flour from King Arthur’s Flour) and then add the wet ingredients.
Stir until just combined with no lumps (don’t overmix), and transfer it to the baking dish.
Bake it for 30 minutes or until it is golden brown and a wooden toothpick inserted in the center comes out clean. Alternatively, fill a muffin tin with the batter and bake for 20 minutes.
Aviva Goldfarb is a family dinner expert and founder of The Six O’Clock Scramble, an online dinner planning solution for busy parents, a Today Show contributor, author of the acclaimed Six O’Clock Scramble cookbooks, and frequently appears in media such as The Katie Show, The Washington Post, O Magazine, Real Simple, Working Mother, Prevention and more.
Aviva is currently working on a meal planning cookbook for people with diabetes and pre-diabetes to be published by the American Diabetes Association.
Aviva treasures dinner time with her family but was fed up with the stress of having so little time to decide what to make and cook healthy meals that everyone would like. So she created an online family dinner planner for busy parents like her that takes the Scramble out of 6:00 with a weekly dinner plan and grocery list delivered right to their email inbox or phone.