WHOLE-GRAIN CORNBREAD RECIPE - WEBMD
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
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
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
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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