In current health food culture corn has a bad reputation. I believe this is due partly to the low-carb fanaticism of the late 1990's and mostly to its connection to the ubiquitous American junk food sweetener, High Fructose Corn Syrup, and the genetically modified corn products fed to cattle. But does everyone's favorite bbq side dish (corn-on-the-cob) have any redeeming qualities? Obviously, the answer depends on where you look. I happen to think that if one cooks with clean, local organic corn or cornmeal one can enjoy the health benefits of this Ancient American staple. Did you know that corn is an excellent source of Folate, B vitamins like Thiamin, fiber, phosphorous and manganese in addition to a number of powerful phyto-nutrients (powerful antioxidants that fight disease?) Not so bad, maybe... I invite you to do your own research on corn and come to your own conclusions. I myself will be enjoying it, in moderation, in recipes such as this whole wheat cornbread (did I mention it's also naturally low-fat?)
WHOLE WHEAT CORNBREAD
(adapted from Kathleen Daelmans)
1 cup organic cornmeal (I used yellow)
1 cup white whole wheat flour
2 TBSP honey
1.5 tsp baking powder
1/2 tsp salt
1 cup milk (You can use skim, I used 2%)
1/4 cup canola oil (organic!)
1 egg, beaten
Preheat oven to 400. Lightly grease a 9 inch baking dish. In a large bowl, combine dry ingredients. In another medium sized bowl combine wet incredients. Add wet ingredients to dry ingredients. Stir to combine, but be careful not to overmix. Pour batter into baking dish and bake for 20-25 minutes (until edges are lightly browned and a toothpick comes out clean.)
Enjoy!!! (perhaps with a bowl of Green Soup?)
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