Whole-Wheat Cornbread
 
 
This is my family’s favorite cornbread recipe, made (a little) more healthful with whole-wheat flour and yogurt. It can be baked in a variety of pans, but my preferred way to bake it is in a cast-iron pan, which gives this cornbread a perfectly golden crust on the outside while keeping it fluffy and tender on the inside. I often use this pan, which makes 8 cornbread wedges, each with golden edges all around (and it leaves enough batter to make about 6 standard-size muffins in a muffin tin as well). Alternatively, you can bake the cornbread in a 9- or 10-inch cast-iron skillet (pictured here is my 10-inch skillet), or an 8- or 9-inch round or square metal baking pan, then cut the cornbread into wedges or squares after baking. Or… you can just make 12 cornbread muffins by pouring the batter into a standard 12-cup muffin tin. Lots of possibilities!

The cornbread also freezes well if you want to make it ahead or if you have any leftovers. (I freeze the baked cornbread wedges/muffins/squares in plastic resealable freezer bags.) You can thaw them at room temperature or—if you’re in more of a hurry—in the microwave. I think the cornbread is best when served warm, so once it’s thawed, I recommend heating it up in a warm oven or in the microwave just before serving. A dab of salted butter is optional, but highly recommended.
Author:
Serves: 10 to 12
Ingredients
  • -- Nonstick cooking spray or melted butter (about ½ tablespoon) for coating pan(s)
  • -- 1 cup yellow cornmeal
  • -- ⅔ cup whole-wheat pastry flour *
  • -- 3 tablespoons natural cane sugar
  • -- 2 teaspoons baking powder
  • -- ½ teaspoon kosher salt
  • -- 1 stick (8 tablespoons) unsalted butter, melted and cooled to room temperature
  • -- 1¼ cups plain low-fat yogurt (but NOT thick Greek yogurt), at room temperature
  • -- 1 egg, slightly beaten, at room temperature
Instructions
  1. Preheat the oven to 400 degrees F. If you are using a cast-iron pan, put it in the oven while it is preheating so that the pan also gets preheated. If you are not using a cast-iron pan, then lightly coat your pan or muffin tin with nonstick cooking spray or melted butter, then set aside.
  2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a small bowl, whisk together the melted and cooled butter, yogurt, and egg until smooth and well combined. Add this mixture to the cornmeal mixture and stir together with a rubber spatula until just combined. (Do not overmix!)
  4. If you are using a cast-iron pan, use a thick oven mitt to carefully remove it from the preheated oven and set it on a trivet or hot pad. Lightly spray the pan with nonstick cooking spray or use a pastry brush to brush the pan with melted butter. Scrape the batter into the pan, spreading it out to the sides if needed. (If using a sectioned cast-iron pan, fill each triangle about two-thirds full; use the remaining batter to make about 4 to 6 cornbread muffins.) If you are using a non-cast-iron pan and/or a muffin tin, then simply scoop the batter into the prepared pan(s).
  5. Bake until the top is golden brown, the edges are a darker golden brown and pulling away from the sides of the pan, and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. (Muffins will take less time, about 10 to 15 minutes.) Carefully remove the pan from the oven and place it on a wire rack; cool for 5 to 10 minutes. Remove the cornbread (and muffins, if you made any) from the pan and serve while still warm, or place on a wire rack to cool completely. Alternatively, you can let the cornbread cool slightly in the pan, then cut it into wedges or squares and serve straight from the pan.
Notes
* 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.
Recipe by Wholesome Family Kitchen at https://www.wholesomefamilykitchen.com/recipe-vegetarian-chili-with-chocolate-whole-wheat-cornbread/