If you haven’t caught on yet, I like to bake traditional treats with a bit of a twist…brownies with cinnamon, pumpkin muffins with honey, chocolate chip cookies with coffee. My goal is to create recipes that are approachable, but interesting, because those are the kind I like best. Everybody loves banana bread or chocolate cupcakes, but what can I do to make that first bite a tad surprising?
In light of this baking ideology, and the approaching holiday, I set out to spice up a seasonal favorite – cornbread. I’ve had some stone-ground cornmeal hanging out in my apartment for a while now – remnants of a one-off chili and cornbread night – and it’s been begging to be used. I think it felt left out because every time I reached into the cabinet to pull out my baking ingredients, I passed it over in favor of WWWF or whole wheat pastry flour. I figured it deserved its moment in the spotlight too, but what to do with it?
Maple Banana Cornbread sounds good to me! This is a really fun recipe that has no added fat and is very low in sugar – but you can’t even tell! I think that’s awesome. Just make sure you use a cornmeal that’s 100% whole grain to keep it 100% whole foods.
1 cup stone ground cornmeal
3/4 cup white whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
2 medium bananas, mashed
1/2 cup maple syrup
1 egg white
1/2 cup skim milk
Preheat the oven to 350*F. Spray an 8 x 4-inch loaf pan with cooking spray and set aside. In a large bowl, mix cornmeal, white whole wheat flour, cinnamon, salt and baking soda. In a separate bowl, mix together bananas, maple syrup, egg white and skim milk. Stir the banana mixture into the dry ingredients until just blended. Pour into prepared pan and bake for about 35-40 minutes.
I’m really excited about my Maple Banana Cornbread because it came out exactly the way I was hoping it would. It has the nutty flavor and slightly crumbly texture of cornbread with added sweetness and moistness from the maple syrup and bananas. This one’s a keeper!
I like the tops of sweet breads best because they’re the softest!
Do you have a spruced up cornbread recipe?