Cream Of Wheat Corn Bread Recipes

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WHOLE-WHEAT CORNBREAD



Whole-Wheat Cornbread image

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

CREAMED CORN CORNBREAD



Creamed Corn Cornbread image

Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.

Provided by Alton Brown

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 9

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Steps:

  • Preheat oven to 425 degrees.
  • Place a 10-inch cast iron skillet into the oven.
  • In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
  • In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
  • Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

CORN BREAD



Corn Bread image

I've tried many recipes for corn bread. But my family and friends agree my version is one of the best they've tasted. It turns our moist and delicious every time.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk
1 large egg, beaten
4 tablespoons butter, melted

Steps:

  • Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.

Nutrition Facts :

SWEET CORN BREAD



Sweet Corn Bread image

This corn bread goes well with just about anything. I always make it when we have chili. The sour cream makes it nice and moist.

Provided by bookwurm70

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 9

Number Of Ingredients 10

1 cup all-purpose flour
1 cup cornmeal
¼ cup white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg, lightly beaten
1 cup sour cream
⅓ cup milk
¼ cup butter, melted

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
  • Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
  • Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 29.9 g, Cholesterol 46.2 mg, Fat 11.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 6.9 g, Sodium 288.9 mg, Sugar 6.4 g

CREAMED CORN BREAD



Creamed Corn Bread image

Sour cream makes your corn bread creamy and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 eight-inch-square bread

Number Of Ingredients 10

2 tablespoons unsalted butter, melted, plus more for pan
1 cup all-purpose flour
3/4 cup yellow cornmeal
3 teaspoons baking powder
1/2 teaspoon coarse salt
1/2 cup milk
1/2 cup sour cream
1 large egg
1/3 cup sugar
1 14 3/4-ounce can creamed corn

Steps:

  • Preheat oven to 425 degrees. Brush an 8-inch-square baking pan with butter. Set aside.
  • Combine flour, cornmeal, baking powder, and salt in a medium mixing bowl.
  • Whisk together milk, sour cream, egg, sugar, and butter in a small bowl. Stir in creamed corn. Fold wet ingredients into dry ingredients until well combined.
  • Pour batter into prepared pan, and bake until set and golden brown on top, about 30 minutes. Cool slightly on wire rack before cutting into squares.

RORY'S MOST WONDERFUL CORN BREAD



Rory's Most Wonderful Corn Bread image

This is a very sweet, delicious, cake - like cornbread that incorporates broccoli and cottage cheese to produce a heavenly tasting cornbread. I have tried this recipe on a number of anti-broccoli children and adults and they all end up begging me to make more.

Provided by Rory

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 12

Number Of Ingredients 6

1 (8 ounce) package dry cornbread mix
2 eggs
½ cup cooked chopped broccoli
½ cup chopped onion
½ cup cottage cheese
⅓ cup butter, melted

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Grease one 8x8 inch square baking pan.
  • Combine the eggs, cornbread mix, cottage cheese, broccoli, chopped onion, and melted butter or margarine and mix well. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 13.7 g, Cholesterol 46.4 mg, Fat 8.2 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 4.2 g, Sodium 388.2 mg, Sugar 2.5 g

WHOLE WHEAT SOUR CREAM CORNBREAD



Whole Wheat Sour Cream Cornbread image

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

3/4 cup cornmeal
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 tablespoons brown sugar
1 egg, beaten
2 tablespoons olive oil
1 cup sour cream (fat-free okay, or substitute with non-fat plain yogurt)
4 tablespoons milk (or more to make right consistency)

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

SIMPLE CORNBREAD WITH WHEAT GERM



Simple Cornbread With Wheat Germ image

This cornbread is a favorite in our house. It has great flavor and texture, and it's not too bad for you either! :-) Serve wedges of piping hot bread with chili, soup, scrambled eggs...

Provided by A Messy Cook

Categories     Quick Breads

Time 40m

Yield 8 wedges

Number Of Ingredients 9

1 cup yellow cornmeal
3/4 cup unbleached flour
1/4 cup wheat germ
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sucanat or 2 tablespoons brown sugar
2 eggs, beaten
1 cup milk
1/4 cup melted butter

Steps:

  • Stir dry ingredients together.
  • Make a well, add remaining ingredients, and stir just until moistened.
  • Pour into sprayed 9 inch pie plate and bake 25 minutes at 400 degrees; cool on rack 15 minutes, invert bread onto rack, and cut into wedges.
  • Edited to say: I have been making this with 1/2 cup of unbleached flour and 1/2 cup of wheat germ (increasing the wheat germ), and it is just as delicious -- so try it the healthier way if you are so inclined!

Nutrition Facts : Calories 200.7, Fat 9.1, SaturatedFat 4.9, Cholesterol 72.4, Sodium 406.2, Carbohydrate 24.6, Fiber 1.9, Sugar 0.2, Protein 5.9

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