WHOLE GROUND CORNMEAL RECIPES

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WHOLE-GRAIN CORNBREAD RECIPE - WEBMD



Whole-Grain Cornbread Recipe - WebMD image

Made with whole-grain cornmeal and white whole-wheat flour, this healthy cornbread recipe is quick enough for a weeknight and perfect to serve with chili or instead of dinner rolls. We like to make a few extra batches of the dry mix and store it in the freezer. To make a batch of cornbread, just measure out 2 cups of dry mix and combine with the liquid ingredients. Serve the leftovers with a drizzle of honey for a treat or in the morning with scrambled eggs for breakfast. If you don’t want to pull out your food processor, you can skip pureeing the corn in Step 2 and instead whisk an 8-ounce can of creamed corn with the egg, milk, oil and sugar before combining with the dry ingredients.

Provided by WEBMD.COM

Total Time 45 minutes

Prep Time 10 minutes

Yield 9 servings

Number Of Ingredients 9

1 1/4 cups yellow cornmeal
3/4 cup white whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup corn kernels
1 large egg
3/4 cup low-fat milk
3 tablespoons canola oil
3 tablespoons honey

Steps:

  • Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
  • Whisk cornmeal, flour, baking powder and salt in a large bowl. Pulse corn and egg in a food processor or blender until almost smooth. Add milk, oil and honey (or sugar); pulse until combined. Add the liquid ingredients to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.
  • Bake the cornbread until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan for at least 10 minutes. Serve warm or at room temperature

Nutrition Facts : Calories 188 calories, FatContent 6 g, SaturatedFatContent 1 g, CholesterolContent 22 mg, CarbohydrateContent 30 g, ProteinContent 5 g, SodiumContent 209 mg, SugarContent 8 g

WHOLE-GRAIN SKILLET CORN BREAD RECIPE | MARTHA STEWART



Whole-Grain Skillet Corn Bread Recipe | Martha Stewart image

Pull out your cast iron for this Thanksgiving stalwart: It's the key to a perfect crust.

Provided by Martha Stewart

Categories     Bread Recipes

Number Of Ingredients 10

1 cup yellow cornmeal
1 cup whole-wheat flour
1/4 cup sugar
1/2 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon coarse salt
1 large egg
1 cup low-fat buttermilk
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons honey

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, CholesterolContent 28 g, FatContent 10 g, FiberContent 4 g, ProteinContent 5 g, SodiumContent 449 g

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