I have fond memories of my mom making cornbread in a cast iron skillet when I was a kid. My siblings and I would enjoy a warm piece drizzled with honey. It was a special treat.I don't get to eat cornbread very often now, simply because no one in my family really likes it and I don't want to eat an entire pan of it. And, it can be a very unhealthy food.
Because of all this, I was very excited when I spotted a recipe for Whole Wheat Cornbread in a recent issue of Food Network Magazine. It used whole wheat flour, a small amount of honey as a sweetener, and buttermilk. I made it a little bit healthier by swapping canola oil for the melted butter and I used nonfat buttermilk.
I decided to make these into muffins since those are easy to freeze and enjoy as a single serving. Much to my surprise my 5 year old really liked these. One by one, maybe I can get my family to like cornbread. This recipe is a great way to start that trend.
Here is the recipe for Whole Wheat Cornbread
* I used whole wheat pastry flour
* I subbed canola oil for the melted butter
* I used nonfat buttermilk
* I reduced the baking time by a few minutes
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