Simple Cornbread With Wheat Germ Recipes

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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

THE KIDS' CORN BREAD



The Kids' Corn Bread image

Provided by Food Network

Categories     dessert

Yield Makes 1 8-inch round bread

Number Of Ingredients 10

3/4 cup unbleached all-purpose flour
2/3 cup yellow cornmeal, preferably stone-ground
1 tablespoon toasted wheat germ
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1 cup cultured buttermilk
3 tablespoons unsalted butter, melted
2 tablespoons honey
3 tablespoons orange marmalade

Steps:

  • Preheat the oven to 400 degrees F (375 degrees if using a Pyrex or dark-finish pan). Grease an 8-inch round metal or Pyrex pan or a ceramic souffle dish.
  • Combine the flour, cornmeal, wheat germ, baking powder, and salt in a large bowl.
  • Make a well in the center of the dry ingredients and add the egg, buttermilk, butter, honey, and marmalade. Using a large spoon or dough whisk, stir just until all of the ingredients are moistened yet thoroughly blended; take care not to overmix.
  • Pour the batter into the prepared pan and bake on the center rack of the oven for about 20 to 25 minutes, or until dark golden around the edges and a cake tester inserted in the center comes out clean. The top should feel firm to the touch. Let stand for 30 minutes in the pan before cutting into thick wedges

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

WHEAT GERM CORNBREAD



Wheat Germ Cornbread image

Make and share this Wheat Germ Cornbread recipe from Food.com.

Provided by Ozlem

Categories     Quick Breads

Time 40m

Yield 12 muffins, 8 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1/2 cup wheat germ
1/2 cup cornmeal
1 egg, beaten
1/4 cup butter, melted
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk

Steps:

  • Stir together flour, wheat germ, cornmeal, sugar, baking powder and salt.
  • Combine egg, milk and melted butter; add all at once to flour mixture.
  • Stir just until moistened; batter should be lumpy.
  • Bake in a 8"x8" pan at 400F for 20 minutes.

Nutrition Facts : Calories 196.3, Fat 8.6, SaturatedFat 4.7, Cholesterol 46, Sodium 259.1, Carbohydrate 24.7, Fiber 1.9, Sugar 1.7, Protein 5.7

CORNBREAD



Cornbread image

Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 8

1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Steps:

  • Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
  • In a 1-quart saucepan, heat the butter over low heat until melted.
  • In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
  • Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g

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