Wholegrain Cornbread: Deliciously Different

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Wholegrain cornbread can be the ultimate comfort food and with all that wholegrain goodness, wholegrain cornbread makes a healthy alternative to&nbsp;cornbread made with highly processed flours and meals. I love cornbread and last Sunday, while watching my Partner In Culinary Crime (PICC) paint the insides of a bank of kitchen cabinets, I threw together a batch of my Osage County Red bean-free chili. Nothing goes better with chili than cornbread, but in the spirit of <a title=”Weston Price ” href=”http://www.westonaprice.org/” target=”_blank”>Weston Price </a>and <a title=”Nina Planck” href=”http://www.grit.com/food/real-food-what-to-eat-and-why.aspx”>Nina Planck</a>, I wanted to make wholegrain cornbread with minimal sugar and a healthful oil that was more or less unadulterated. </p>

<p>I happened to have a tube of some industrial de-germed and vitamin fortified yellow cornmeal in <a title=”the pantry ” href=”http://www.grit.com/departments/building-a-pantry-cabinet-sometimes-homemade-is-just-right.aspx”>the pantry </a>and used its recipe as a starting point. I substituted organic peanut oil for the &ldquo;vegetable oil,&rdquo; home-ground (fine) and home-raised Floriana cornmeal that my friend, and <em>
<a title=”Mother Earth News” href=”http://www.motherearthnews.com/” target=”_blank”>Mother Earth News</a>
</em> editor in chief, Cheryl Long&nbsp;gave me last fall (literally whole grain &hellip; no sifting, nothing) for the name-brand stuff, and whole wheat flour for the bleached all purpose fortified white flour. I had to monkey with the ratios to get the batter where I wanted it, but wow, did this wholegrain cornbread turn out great. </p>
<p>I didn&rsquo;t get rid of the sugar all together, opting to take Nina Planck&rsquo;s approach of cutting it in half as the first step. And unadulterated whole milk could have been substituted for the &nbsp;unadulterated half &amp; half I found in the fridge (we only had whole goats milk and my PICC guards that like gold bullion at Ft. Knox). In the future, I plan to try this cornbread with honey instead of sugar&nbsp;and some different unadulterated fats, including our home-rendered lard. You could also bake it in a glass or glazed dish, but I am very fond of cast iron. If you use cast iron, pop the wholegrain cornbread out of the pan to cool &ndash; that way you will avoid any iron flavor in the bread and any condensation from forming between the cornbread and the pan. </p>
<p>Hank&rsquo;s Wholegrain Cornbread</p>
<p>&frac12; cup peanut oil, divided<br />
2 eggs, beaten<br />
1&frac14; cups half &amp; half<br />
1 cup whole-wheat flour<br />
1 cup fine wholegrain ground corn<br />
2 tablespoon sugar<br />
&frac12; teaspoon salt<br />
2 teaspoons baking powder</p>
<p>Place &frac14; cup peanut oil in 10-inch cast-iron skillet and place in the oven. Preheat oven and skillet to 400 F. </p>
<p>Whisk together the eggs, half &amp; half, and leftover &frac14; cup peanut oil. Set aside. </p>
<p>Whisk together the flour, cornmeal, sugar, salt and baking powder. Combine the two mixtures and stir just until wet. </p>
<p>Pour batter into heated skillet and bake for 20 minutes.&nbsp; </p>
<p>Photos and recipe formatting Courtesy Karen Keb.</p>
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<a href=”http://www.grit.com/biographies/oscar-h-will” target=_self>Hank Will</a>
<em> raises hair sheep, heritage cattle and many varieties of open-pollinated corn with his wife, Karen, on their rural Osage County, Kansas farm. His home life is a perfect complement to his professional life as editor in chief at GRIT and Capper’s Farmer magazines. Connect with him on </em>
<a title=Google+ href=”https://plus.google.com/u/0/117459637128204205101/posts” target=_blank rel=author>Google+</a>.</p>