Whole Grain Cornbread Recipes
WHOLE-GRAIN SKILLET CORNBREAD
Pull out your cast iron for this Thanksgiving stalwart: It's the key to a perfect crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Preheat an 8-inch cast-iron pan or pie dish. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together egg, buttermilk, and 1/4 cup oil. Fold wet ingredients into dry and mix until just combined.
- Add remaining tablespoon of oil to preheated pan, swirling to coat the bottom. Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 23 to 25 minutes. Brush with honey, then let cool. Cut into wedges.
Nutrition Facts : Calories 247 g, Cholesterol 28 g, Fat 10 g, Fiber 4 g, Protein 5 g, Sodium 449 g
WHOLE GRAIN CORNBREAD
This 100% Whole Grain Cornbread recipe is made with real butter and sweetened with honey. It takes about 5 minutes to make and is a delicious whole grain version of old-fashioned cornbread.
Provided by Melissa Griffiths-Bless This Mess
Categories Baking
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.Grease a 9-inch cast iron skillet or 9x9 inch baking dish and set aside.
- In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl whisk together the buttermilk, honey, eggs, and melted butter. Add all of the dry ingredients to the wet and stir quickly just until a thick batter comes together. Don't over mix.
- Add the batter to the prepared pan, spread it around evenly, and then bake in the hot oven until the top is golden brown and a tooth pick inserted into the center comes out clean, about 30 to 35 minutes. Remove from the oven and serve warm.
Nutrition Facts : ServingSize 1 Slice, Calories 233 calories, Sugar 9.4 g, Sodium 595.6 mg, Fat 14.9 g, SaturatedFat 8.5 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 0.9 g, Protein 3.7 g, Cholesterol 79.7 mg
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
WHOLE WHEAT CORNBREAD
Make and share this Whole Wheat Cornbread recipe from Food.com.
Provided by strawberryjane
Categories Breads
Time 55m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 8
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.
HOME MILLED CORNBREAD
This fresh-milled whole grain cornbread uses heirloom mushito corn and pima club soft white wheat for deep and delicious flavors and a wonderful soft texture.
Provided by Melissa Johnson
Categories Recipes
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Grease a 9" round pan or 8" square pan or line a muffin tin.
- Preheat your oven to 400°F.
- Mill the corn, first at a coarse setting, followed by a fine setting; then mill the wheat at the finest setting.
- Combine the dry ingredients together in a large bowl: flours, sugar, baking powder, and salt.
- In a small bowl, beat the egg, then add the oil and milk.
- Gently stir the wet ingredients into the dry ingredients just until incorporated.
- Pour the batter into your prepared pan and bake for 20 minutes or until a toothpick poked in the center of the cornbread comes out clean. The edges of the cornbread should have begun to brown.
- Carefully transfer to a cutting board or platter and serve warm. Leftovers can be covered and reheated in the microwave for 15 seconds.
EXCELLENT AND HEALTHY CORNBREAD
This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine.
Provided by MUSCHI7
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
- In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 13.6 g, Cholesterol 31.4 mg, Fat 1.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 281.2 mg, Sugar 5.9 g
WHOLE WHEAT CORN BREAD
Make and share this Whole Wheat Corn Bread recipe from Food.com.
Provided by Chef Jean
Categories < 30 Mins
Time 20m
Yield 12 muffins/pieces, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients in a medium bowl.
- Mix wet ingredients in a small bowl.
- Add wet ingredients to the dry and mix just until smooth.
- Bake at 425 for 12-15 minutes.
- Use an 8x8 square pan or 12 muffin tins.
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- In a small pan over medium heat melt the butter. Whisk in 1 tablespoon whole-wheat flour and keep whisking until it begins to brown. Add the frozen corn kernels and let thaw in pan for a minute. Pour in heavy cream and whisk entire mixture together until it thickens (should only take a couple minutes). Mix in tablespoon of maple syrup and remove from heat.
- Add creamed corn mixture, eggs, sour cream and grated cheese to dry flour mixture. Blend together well without overmixing.
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