Whole Grain Cornbread Food

WHOLE-WHEAT CORNBREAD

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

WHOLE WHEAT CORNBREAD

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.

WHOLE-GRAIN SKILLET CORNBREAD

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.

WHOLE WHEAT CORN BREAD

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

Steps:

• Preheat oven to 350 degrees 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 and 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 10 minutes. Serve warm or at room temperature.
• Cool and store airtight at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat if desired.