Wheat Germ Cornbread Recipes

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:

• 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.

MOMMA'S WHEAT GERM COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. In a separate bowl, combine the oats, wheat germ, flour, baking powder, baking soda and salt. Stir the dry ingredients into the creamed mixture. Finally, mix in the coconut, pecans and dates. Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for a couple minutes before removing to a wire rack to cool completely.

SIMPLE CORNBREAD WITH WHEAT GERM

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!

SIMPLE CORNBREAD MUFFINS WITH WHEAT GERM

Steps:

• Stir dry ingredients together.
• Make a well, add all remaining ingredients, and stir just until moistened.
• Divide batter between 18 sprayed muffin cups; bake at 400 degrees for 12-15 minutes, and serve hot!

WHEAT GERM CORNBREAD

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.

ELAINE'S CRACKED WHEAT BREAD

Steps:

• Combine 1 1/2 cup water, cracked wheat, and salt in a saucepan. Bring to a boil; reduce heat to medium low. Cook, stirring occasionally, until water is absorbed, about 15 minutes. Remove from heat.
• Mix 1/3 cup water, sugar, and yeast together in a large bowl. Let stand until yeast forms a creamy foam, about 5 minutes.
• Stir buttermilk, honey, molasses, 1/4 cup butter, wheat germ, flax seed, and bran into the cracked wheat until blended. Mix in whole wheat flour.
• Mix cracked wheat mixture into the yeast mixture using a spoon or electric mixer. Add all-purpose flour 1 cup at a time, mixing until dough is smooth and elastic.
• Place dough in a large greased bowl, cover, and let rise until doubled in size, about 1 hour.
• Punch down dough to release air. Divide dough into 2 equal pieces. Roll out pieces into rectangles to release any air bubbles. Roll up, pinching seams tightly and tucking in sides as you go.
• Grease two 9x5-inch loaf pans. Place rolls seam side-down in the pans; press down to flatten. Tuck in all sides gently with the top of a finger. Cover and let rise in a warm place until dough rises 1 inch above the rim of the pans, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake loaves until golden brown and the bottoms sound hollow when tapped, about 35 minutes. Brush with 2 tablespoons melted butter and turn out onto wire racks to cool. Allow to cool completely before slicing.

BOB'S RED MILL WHEAT GERM AND CORNMEAL MUFFINS

Steps:

• To toast the wheat germ, heat up a dry cast iron skillet on low or low-medium heat and toast the wheat germ for about 5 minutes or until lightly browned. Stir constantly and reduce heat if necessary. Wheat germ burns easily and quickly. Set aside to cool slightly.
• Preheat oven to 400 degrees.
• In a large mixing bowl combine both flours, wheat germ, cornmeal, sugar, baking powder and salt.
• In a small glass container, whisk together the egg, butter and milk.
• Make a well in the center of the flour mixture and pour the egg mixture into the well. Stir *just* until combined; batter will be lumpy.
• Grease muffin tins or line with paper bake cups. Fill 2/3 full. If desired, sprinkle a light dusting of wheat germ on top of each muffin.
• Bake for 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Serve immediately.