Eddies Whole Wheat Cornbread Recipes

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.

EDDIES WHOLE WHEAT CORNBREAD

Steps:

• 1. In a large bowl , mix cornmeal, flour and baking powder.
• 2. In a small bowl, blend honey, oil, egg, and milk and blend until smooth.
• 3. Add cornmeal mixture to liquids stir until just moisten.
• 4. Bake in a well greased 8 by 8 2 inch pan in a preheated 400 degree oven for 15 to 20 minutes.

WHOLE WHEAT CORNBREAD

Steps:

• Preheat oven to 400°F
• Mix together corn meal, flour, salt and baking powder in a large bowl
• In a medium bowl, beat the egg lightly, add milk, honey and oil
• Pour wet ingredients into the dry ingredients and mix until there are no more lumps.
• Pour in a greased 9 x 5" loaf pan. Bake 35 minutes.
• Cool 15 minutes in the pan, then remove it to a rack to finish cooling.

WHOLE WHEAT CORNBREAD

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.

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.