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
SKILLET CORN BREAD
A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly.
Provided by mjgreenaway
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
- Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
- Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
- Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
- Pour batter into the skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 28.1 g, Cholesterol 64.8 mg, Fat 9.9 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 4.8 g, Sodium 459.2 mg, Sugar 2.2 g
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
HUSHPUPPY SKILLET CORNBREAD WITH WHOLE WHEAT FLOUR
Ahhh...hushpuppies! Little gems of sweet and onion-y cornbread batter deep-fried to perfection. Because I can't tolerate deep-fried foods any longer, yet never lost my taste for hushpuppies, I created this baked, healthier version with whole wheat flour, no refined sugar and Greek yogurt. My goal was to create a sweet, onion-y, moist bread with a slightly crispy crust. Between the dried onion, honey and baking in a preheated cast iron skillet, my family finds this hushpuppy cornbread quite tasty.
Provided by TheNibbleNook
Categories Breads
Time 37m
Yield 8-10 Slices, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425º F. Place a cast iron skillet (I use a 10") on a lower third oven rack to preheat.
- Place the dehydrated onion flakes and water in a small bowl to sit while you prepare the cornbread batter. I have tried this with fresh grated onion, but we found the results with the dehydrated/re-hydrated onion to be much better.
- In a medium bowl, whisk together the fine yellow cornmeal, whole wheat flour, baking powder, baking soda, salt and spices.
- In a large bowl, stir the Greek yogurt, egg and egg yolk until combined. Add the milk (I used plant-based) and honey; stirring after each addition.
- Pour the dry ingredients into the wet mixing until the flours have been incorporated; the batter may be lumpy. Next, Fold in the re-hydrated onion making sure the onion is evenly distributed. Let the batter sit 10 minutes.
- After the batter has rested, carefully remove the preheated skillet from the oven using an oven mitt or towel. Put in the tablespoon of butter and tablespoon of oil (I use avocado). Tilt and swirl the bubbling fat until the butter is melted and the skillet is coated.
- Pour the cornbread batter into the hot skillet with caution. Bake 15-20 minutes or until a toothpick inserted into the middle comes out clean. Mine usually takes no more than 15 minutes. Your time may vary based on skillet size and oven.
- When the cornbread is done, immediately run a knife or spatula along the outer edge to loosen. The skillet will be very hot, please be careful! Invert the skillet onto a cooling rack or cookie sheet. We want to get the bread out of the skillet as soon as possible so steam build-up doesn't soften the crust. The bread remains bottom-side up while cooling and for serving. NOTE: If the bread is not releasing, run a spatula around the outside of the bread as well as underneath prior to flipping.
- Let the hot bread rest uncovered for about 10-15 minutes before cutting. Enjoy!
- **The onion flavor increases over time, the slight crisp unfortunately does not last.
Nutrition Facts : Calories 178.4, Fat 5.8, SaturatedFat 2.1, Cholesterol 51, Sodium 427.8, Carbohydrate 29.1, Fiber 2.1, Sugar 9.6, Protein 4.3
REAL SKILLET CORNBREAD
Provided by Sheri Castle
Categories Bread Dairy Breakfast Brunch Side Bake Dinner Meat Bacon Cornmeal Buttermilk Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- 1 Place the drippings in a 9-inch cast-iron skillet. Place the skillet in the oven as the oven preheats to 450°F.
- 2 Whisk together the cornmeal, flour, salt, baking powder, and baking soda in a large bowl. In a small bowl, whisk together the egg and buttermilk, pour into the cornmeal mixture, and stir just until blended.
- 3 Remove the skillet from the oven and scrape in the batter. It will sizzle and pop, so be careful. Return the skillet to the oven and bake until the cornbread is firm in the middle and golden brown on top, about 25 minutes. Serve hot.
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