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
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
WHOLE WHEAT CORNBREAD
Make and share this Whole Wheat Cornbread recipe from Food.com.
Provided by Chef MB
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Turn oven on at 400F, and place 9.5/10" cast-iron skillet in it.
- Place first 5 ingredients in large bowl and stir well.
- In a separate large measuring cup, place buttermilk, egg, and sugar, and beat.
- Take skillet out of oven, put fat in it, and roll around until oil is heated. Pour into liquid mixture, mix, and pour all into dry ingredients.
- Stir, do not beat, until smooth.
- Pour into hot skillet, and bake for 20-30 minutes. Serve.
Nutrition Facts : Calories 231.7, Fat 9.1, SaturatedFat 1.2, Cholesterol 25.7, Sodium 429.6, Carbohydrate 32.9, Fiber 3.1, Sugar 6.5, Protein 6.5
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.
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
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