Makes 12 servings
2 cups fine whole-grain cornmeal∗
3/4 cup whole-wheat pastry flour or white whole-wheat flour∗
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 large egg + 2 egg whites
1 1/2 cups low-fat buttermilk
1/3 cup extra-virgin olive oil
1/4 cup honey
1 tablespoon finely grated orange zest
3/4 cup fresh cranberries, rinsed and patted dry, or frozen (not thawed)
1/4 cup dried cranberries
∗Try Bobs Red Mill® or King Arthur Flours®
- Preheat oven to 400°F. Coat a 10-inch cast-iron skillet (or 9-inch metal cake pan) with cooking spray.
- Set aside 2 tablespoons cornmeal in a small bowl. Whisk the remaining cornmeal, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Lightly whisk eggs in a medium bowl, then whisk in buttermilk, oil, honey and orange zest until smooth. Make a well in the center of the dry mixture. Pour in the wet ingredients and stir with a rubber spatula until just combined. Do not over mix; the batter; should look lumpy.
- Toss fresh and dried cranberries with the reserved cornmeal (this will prevent the fruit from sinking to the bottom during baking). Gently fold the cranberries and cornmeal into the batter. Scrape the batter into the prepared skillet (or pan).
- Bake the cornbread until the edges turn golden brown and a toothpick inserted into the center comes out with a few moist crumbs, 25 to 30 minutes. Let stand for 15 minutes before cutting into wedges. Serve warm.
Per 1 slice serving:
Protein: 4.1 grams
Carbohydrate: 31 gram
Fat: 7.5 grams
Recipes provided by Jennifer Duerr, RD, CED, dietician at Sacred Heart Medical Center, Pensacola, Florida.
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