* Exported from MasterCook *
Corn Bread, Whole-Grain
Recipe By : Ann Taylor Pittman
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 1/2 ounces cornmeal -- whole-grain yellow, (about 1 1/2C)
4 3/4 ounces whole-wheat flour -- white, (about 1C)
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups nonfat buttermilk
1/4 cup canola oil
2 large eggs -- lightly beaten
3 tablespoons unsalted butter
We always cook two pans of corn bread at Thanksgiving: One is done a
day ahead as the base for corn bread dressing, and the other goes
into the oven at the last minute so it's hot and crusty at the table.
Toasted leftovers get drizzled with honey at breakfast. Medium to
fine-ground cornmeal works well for this corn bread, but you can
substitute a coarser grind if you prefer a heftier texture.
Hands-On: 15 mins
Total: 40 mins
Serving size: 1 wedge
Place a 10" cast-iron skillet in oven. Preheat oven to 450F (leave
pan in oven as it preheats).
Weigh or lightly spoon cornmeal and flour into dry measuring cups;
level with a knife. Combine cornmeal, flour, baking powder, salt, and
baking soda in a large bowl, stirring with a whisk.
Combine buttermilk, oil, and eggs, stirring with a whisk. Add to
cornmeal mixture; stir just until batter is combined.
Cut butter into pieces. Carefully place butter in hot skillet in
oven; bake at 450F for 1 to 2 minutes or until butter melts and
begins to brown. Carefully remove pan from oven, and pour butter into
batter, stirring just until combined. Immediately pour batter into
pan. Bake at 450F for 20 minutes or until browned on edges and
lightly browned on top. Cool 5 minutes before slicing; serve warm.
Cal 185, Fat 9g, Carb 22g, Sod 301mg, Fiber 2g, Pro 5g
Source:
"Cooking Light November 2015"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 193 Calories; 9g Fat (41.4%
calories from fat); 5g Protein; 24g Carbohydrate; 3g Dietary Fiber;
44mg Cholesterol; 295mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2022 - 0124