* Whole-wheat pastry flour is one of my favorite flours to use when I’m looking to bump up the nutrition and fiber content of muffins and other baked goods without making them too heavy or dense. Finely milled from lower-protein “soft” wheat, whole-wheat pastry flour has a finer, softer texture than regular whole-wheat flour, which is milled from “hard” red wheat. If you have trouble finding whole-wheat pastry flour, you can certainly substitute all-purpose flour and still make delicious cornbread!
Recipe adapted from NYC firefighter Joe Bonanno’s cornbread recipe, as featured on
From Martha’s Kitchen.