WHOLE-WHEAT CORNBREAD
Provided by Food Network Kitchen
Time 30m
Yield 7 Slices
Number Of Ingredients 0
Steps:
- Preheat a 10-inch cast-iron skillet in a 425 degrees F oven. Whisk 3/4 cup each cornmeal and whole-wheat flour, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a bowl. Separately, whisk 1 3/4 cups buttermilk, 2 eggs, 1 tablespoon melted butter and 2 tablespoons honey. Mix the dry ingredients into the wet ingredients. Coat the hot skillet with cooking spray and add the batter. Bake until golden, 18 to 20 minutes.
- Per Slice: Calories: 157; Total Fat: 4 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 26 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 66 milligrams; Sodium: 342 milligrams
Nutrition Facts : Calories 157 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 342 milligrams, Carbohydrate 26 grams, Fiber 2.5 grams, Protein 6 grams, Sugar 7 grams
WHOLE WHEAT CORNBREAD
Make and share this Whole Wheat Cornbread recipe from Food.com.
Provided by strawberryjane
Categories Breads
Time 55m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine the corn meal,flour,baking powder,and salt.
- Add the honey,oil,milk and eggs.
- Mix just enough to moisten the batter.
- Pour the batter into an oiled 9 by 13 inch baking pan.
- Bake at 375 degree oven for 20-35 minutes or until golden brown.
WHOLE WHEAT CORN BREAD
Make and share this Whole Wheat Corn Bread recipe from Food.com.
Provided by Chef Jean
Categories < 30 Mins
Time 20m
Yield 12 muffins/pieces, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients in a medium bowl.
- Mix wet ingredients in a small bowl.
- Add wet ingredients to the dry and mix just until smooth.
- Bake at 425 for 12-15 minutes.
- Use an 8x8 square pan or 12 muffin tins.
HEALTHY, HEARTY WHOLE WHEAT CORNBREAD
This recipe is based on a recipe I found on the back of the Quaker Yellow Corn Meal container. I modified it to use whole wheat flour, no oil, and no sugar, so that it's healthier. Plus, this turns out a bit "heavier" than normal cornbread; it has a nice crunchy crust but a moist and chewy center. You can use 2 egg whites or 1 whole egg (beaten) instead of the Egg Beaters egg substitute, if you prefer.
Provided by MarissaB
Categories Breads
Time 30m
Yield 9-15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°.
- Grease an 8 or 9-inch pan (I use a loaf pan).
- Combine the dry ingredients (flour, corn meal, Sweet& Low, baking powder, and salt).
- Stir in the milk, vanilla, applesauce and Egg Beaters (or the egg); mix well.
- The batter will appear "grainy".
- Pour the batter into the prepared pan.
- Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean (mine typically bakes for 23 minutes).
- Remove the loaf from the pan and allow to cool for a few minutes before slicing.
- Serve warm topped with a touch of honey, or calorie-free spray butter--or try spreading a thin layer of unsweetened applesauce on a slice for a slightly sweet and very tasty treat!
Nutrition Facts : Calories 111.7, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.6, Sodium 233.4, Carbohydrate 23.1, Fiber 2.9, Sugar 0.8, Protein 4.2
WHOLE WHEAT CORNBREAD
This wonderful cornbread recipe makes for a side dish quick enough for a weeknight and perfect to serve with chili or instead of dinner rolls. If you don't want to puree the corn, use an 8 oz can of creamed corn instead.
Provided by Broke Guy
Categories Quick Breads
Time 45m
Yield 9 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Coat an 8-inch-square baking pan with cooking spray.
- Whisk cornmeal, flour, baking powder and salt in a large bowl.
- Pulse corn and egg in a food processor or blender until almost smooth. Add milk, oil and honey and pulse until combined.
- Add the liquid ingredients to the dry ingredients and stir until just combined.
- Scrape the batter into the prepared pan, spreading evenly.
- Bake the cornbread until a toothpick inserted in the center comes out clean (25 to 30 minutes).
- Let cool in the pan for 10 minutes. Serve warm or at room temperature.
- Cool and store airtight at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat if desired.
Nutrition Facts : Calories 195.8, Fat 6.4, SaturatedFat 0.8, Cholesterol 21.7, Sodium 192.8, Carbohydrate 32.5, Fiber 3, Sugar 7, Protein 5
WHOLE WHEAT CORNBREAD
We recently started a 21 day Daniel fast. I was unable to find a recipe for a Daniel fast friendly cornbread to eat with my meal or to use for a filler or breadcrumbs that did not have sugar or dairy. The cornbread is good to eat hot with beans or soup, or use to make stuffing or bread veggies.
Provided by Michelle Smith
Categories Other Breads
Time 35m
Number Of Ingredients 7
Steps:
- 1. Preheat oven at 400 degrees.
- 2. Oil a 9" cast iron skillet or pan then place in oven while oven preheats.
- 3. Combine all ingredients in medium bowel.
- 4. Pour batter in warmed skillet and bake 20-25 min or until golden brown and center is cooked.
WHOLE WHEAT SOUR CREAM CORNBREAD
I found this recipe on the blog "Ponderings from Picket Fence Cottage" as part of a post on whole foods. It has a really unique flavor, not too "corny" and with a slight tang from the sour cream. The texture is excellent, tender yet firm. Hope you enjoy it.
Provided by A Messy Cook
Categories Quick Breads
Time 35m
Yield 9 pieces, 9 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour and cornmeal together; add soda, cream of tartar, and salt.
- Whisk together egg, sour cream, milk, and oil (or melted butter) in separate bowl.
- Add wet to dry ingredients and stir until combined.
- Pour into greased 9 inch square pan. Bake at 425 degrees for 20 minutes, until golden brown.
Nutrition Facts : Calories 188.1, Fat 9.8, SaturatedFat 4.2, Cholesterol 35.7, Sodium 428.5, Carbohydrate 22.1, Fiber 2.4, Sugar 3.1, Protein 4.4
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