Honey Wheat Cornbread Using Freshly Ground Flour Recipes
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
HONEY CORNBREAD
A sweet cornbread that will crumble in your hand and melt in your mouth.
Provided by TIM LASTRAPES
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 34m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
- In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 41.8 g, Cholesterol 87.3 mg, Fat 19.5 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.4 g, Sodium 156.6 mg, Sugar 15.4 g
HONEY WHEAT BREAD I
This is a county fair blue ribbon winning loaf - it is delicate and soft.
Provided by Kristin Zaharias
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h30m
Yield 24
Number Of Ingredients 11
Steps:
- Dissolve yeast and sugar in 1/2 cup warm water.
- Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
- Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
- Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 24.5 g, Cholesterol 7.1 mg, Fat 4.8 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 218.7 mg, Sugar 4.7 g
HONEY WHOLE WHEAT CORNBREAD
Make and share this Honey Whole Wheat Cornbread recipe from Food.com.
Provided by stephstew
Categories Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Coat 12-cup muffin tin with cooking spray. Place in oven.
- Preheat oven to 425°F.
- Whisk together cornmeal, flour, baking soda, and salt.
- In separate bowl, whisk together yogurt, milk, eggs, applesauce, and honey.
- Mix wet and dry ingredients.
- Remove pan from oven and carefully spoon batter into cups. (I fill them about 3/4 full).
- Bake for 20 minutes, until golden brown.
HONEY WHEAT CORNBREAD (USING FRESHLY GROUND FLOUR)
This is our favorite cornbread recipe....concocted after much time fiddling around with "traditional" recipes trying to convert them into a healthier alternative using whole grain flour. My kids could make a meal of this by itself. If you're going to give it a try, serve warm (of course); slice pieces in half horizontally and spread with butter and additional honey, replace tops and enjoy! :) Posted for safe-keeping; made public at the request of a friend. *NOTE* If using store bought all-purpose or wheat flour, flour amounts will not be the same.
Provided by Sweet Diva MJ
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine ground flax and water; set aside until water is absorbed (about 10 minutes).
- Combine remaining ingredients; add flax.
- Spread into baking dish. (I actually use a 11" round stoneware deep dish baker for this cornbread with an 11-cup capacity. I think a 9x9x2" square pan would be an equivalent substitution, or a 13x9" rectangular pan - but you may have to adjust the cooking time.).
- Bake at 400° 15-20 minute or until golden brown and tests done.
Nutrition Facts : Calories 273.4, Fat 9.9, SaturatedFat 1.7, Cholesterol 2.1, Sodium 217.4, Carbohydrate 44.2, Fiber 5.4, Sugar 11, Protein 5.2
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