My daughters love this cornbread so much they would happily eat it for dessert. I happen to be more of a dark chocolate girl, but I do love the fact that this version of corn bread has actual bits of corn in the batter. This recipe would be a great addition to any Thanksgiving spread, but could easily be served as a side to dishes like chili or other soups throughout the year. And if you like to switch things up consider adding some jalapeno bits or other spices to the batter or you could also add Swiss or Parmesan cheese instead of the cheddar. Don’t be afraid to make it your own!
- 2/3 cup whole-wheat flour, + 1 extra tablespoon
- 1/2 cup whole-grain cornmeal, (I used Arrowhead Mills)
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons butter
- 3/4 cup corn, (I used unthawed frozen ones)
- 1/2 cup heavy cream
- 1 tablespoon pure maple syrup
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup cheddar cheese, sharp, grated
Preheat oven to 350 degrees F.
Whisk 2/3 cup whole-wheat flour together with cornmeal, baking powder and salt.
In a small pan over medium heat melt the butter. Whisk in 1 tablespoon whole-wheat flour and keep whisking until it begins to brown. Add the frozen corn kernels and let thaw in pan for a minute. Pour in heavy cream and whisk entire mixture together until it thickens (should only take a couple minutes). Mix in tablespoon of maple syrup and remove from heat.
Add creamed corn mixture, eggs, sour cream and grated cheese to dry flour mixture. Blend together well without overmixing.
Pour batter into a square or round glass baking dish.
Bake for 25 minutes or until toothpick comes out clean.
We recommend organic ingredients when feasible.