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
MOM'S BEST SKILLET CORNBREAD
I actually called my mother on the other side of the world and woke her up in the middle of the night because I HAD to have this with dinner that day, and I couldn't find a recipe like this here.
Provided by jess21
Categories Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Oil a cast ironskillet and heat in the oven while you make the batter.
- Sift dry ingredients into a large bowl.
- Whisk together buttermilk and corn syrup until well blended, add skim milk, whisk again. Whisk in yogurt until just dissolved.
- Beat egg whites until stiff.
- Pour milk mixture into flour mixture and stir well.
- Fold in the egg whites.
- Remove skillet from oven, spray with Pam (or melt a bit of butter in it). Pour in batter and bake about 15 minutes till lightly golden. Serve warm.
- NOTE: It is important to use a pre-heated cast-iron skillet. I've tried other dishes but it won't seem to cook properly in anything else.
Nutrition Facts : Calories 224.8, Fat 1.7, SaturatedFat 0.5, Cholesterol 2.8, Sodium 763.2, Carbohydrate 45.7, Fiber 2.4, Sugar 7.6, Protein 7.8
SKILLET CORNBREAD
Make and share this Skillet Cornbread recipe from Food.com.
Provided by LMillerRN
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven for 10 minutes.
- Whisk together buttermilk and egg. Add cornmeal, stirring well.
- Stir in baking powder, baking soda, and salt. Pour batter into hot skillet.
- Bake at 450° for 15 minutes. Serve with butter.
Nutrition Facts : Calories 186.6, Fat 4.2, SaturatedFat 1.4, Cholesterol 35.6, Sodium 770, Carbohydrate 31.5, Fiber 2.6, Sugar 4.2, Protein 6.6
SKILLET CORNBREAD
This is the only way I will make cornbread now. Hubby bought me a 12 "Lodge cast iron skillet and since I had always heard my grandma talk about how good cornbread was in a skillet I tried it. This is her recipe with a few tweaks of my own. Its great hot,right out of the oven, with butter and honey. I also serve it with stews and soups. Enjoy
Provided by Carb Lover
Categories Breads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Set your oven to 425°F and then add the tbsp of oil to your skillet. Place the skillet in the oven while it comes to temperature.
- In the meantime, mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl.
- In a separate bowl beat the eggs and then add the milk and the melted butter.
- Add this into the dry ingredients and mix until blended, if needed you could add a touch more milk, but batter should be thick.
- Go back to your stove wearing your oven mitts and take out the skillet, careful its HOT, then swirl it around a little to coat the bottom of the entire pan with the oil. Place on top of your stove and quickly pour your mixture into the skillet, you will hear it sizzle a little. Place back into your oven and bake for about 20 minutes or until cornbread is nicely browned on top. You can do the cake test if you want with a toothpick also. Serve right away with butter and honey, or jam. FYI - I use a 12 inch skillet for this recipe.
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.
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.
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