Eddies Whole Wheat Cornbread Recipes

WHOLE WHEAT CORNBREAD

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 CORNBREAD

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

WHOLE WHEAT CORNBREAD

Steps:

• Preheat oven to 375F.
• Sprinkle baking soda into buttermilk, stir and set aside. This will start to expand, so be sure you have additional room in your measuring cup!
• In a medium sized saucepan, melt the butter over medium heat.
• Once butter is melted, remove pan from burner, and stir in sugar, followed by the eggs.
• Slowly stir in buttermilk and baking soda mixture.
• Add in cornmeal and whole-wheat flour and salt. Stir once or twice to start moistening the dry ingredients, then set aside for a few minutes.
• Prepare baking dish by spraying with nonstick cooking spray or baking spray.
• Finish stirring the batter very gently being careful to not overmix - just a few stirs until the dry ingredients are only just mixed in. There may be some lumps in the batter and this is ok!
• Pour batter into prepared baking dish.
• Bake in oven at 375F for 30 minutes, or until toothpick inserted into center of cornbread comes out clean.
• Allow to cool slightly before cutting. You can cool it all the way before cutting too, but if so, you have more restraint than I do! It's so good warm from the oven!

WHOLE WHEAT CORNBREAD

Steps:

• Preheat oven to 400°F
• Mix together corn meal, flour, salt and baking powder in a large bowl
• In a medium bowl, beat the egg lightly, add milk, honey and oil
• Pour wet ingredients into the dry ingredients and mix until there are no more lumps.
• Pour in a greased 9 x 5" loaf pan. Bake 35 minutes.
• Cool 15 minutes in the pan, then remove it to a rack to finish cooling.

WHOLE WHEAT CORNBREAD

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.