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 WHEAT PUMPKIN BREAD
I created this recipe after tasting a similar bread. The pumpkin and pudding mix add moistness while the whole wheat flour adds nutrition. It's a perfect quick bread for this time of year, for breakfast or any meal.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (8 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, pudding mixes, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and pumpkin. Stir into dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
PUMPKIN CORNBREAD
Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread. The pumpkin flavor is very subtle, and honey provides a hint of sweetness.
Provided by Martha Rose Shulman
Categories breads, side dish
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.
- Whisk together the pumpkin purée, milk, olive oil, honey and eggs.
- Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
- Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
- Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 3 grams, TransFat 0 grams
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.
WHOLE WHEAT PUMPKIN CORNBREAD
Higher in fiber and nutrients than the usual cornbread. Makes a good breakfast item. Original from an old mag, but I don't know which one.
Provided by graffeetee
Categories Quick Breads
Time 1h35m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray a 9 inch square baking pan with nonstick cooking spray and coat lightly with flour.
- Combine the first 8 dry ingredients.
- In another bowl, beat the butter and sugar together until fluffy.
- Add eggs and pumpkin and combine thoroughly.
- Add dry mixture and milk alternately until all are incorporated and the mixture is smooth.
- Pour into pan.
- Bake 60-70 minutes, until tester inserted in center comes out clean.
Nutrition Facts : Calories 310.6, Fat 11, SaturatedFat 5.8, Cholesterol 115.8, Sodium 543.1, Carbohydrate 47.7, Fiber 4.7, Sugar 19.2, Protein 8
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