Healthy Hearty 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

HEALTHY CORNBREAD RECIPE (WHOLE WHEAT)

Steps:

• Preheat oven to 400°F. Spray a 8- or 9-inch pie plate with nonstick cooking or baking spray.
• In a medium mixing bowl, whisk together maple syrup, milk, olive oil and egg whites.
• On top of wet ingredients, add dry ingredients and whisk together until combined. Don't overmix.
• Pour batter into prepared pan. Bake for 20-25 minutes or until golden brown and a knife inserted in the center comes out clean.

EXCELLENT AND HEALTHY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
• In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.

HEARTY WHOLE WHEAT BREAD

Steps:

• In a large bowl, dissolve the salt in the water.
• Add the honey and canola oil, mix well to completely dissolve.
• Add the eggs and mix well.
• Add 1-2 cups of the bread flour, mix until good and sloppy.
• Add the yeast, and mix well.
• Add the remainder of the bread flour, mixing well.
• Add in the wheat germ and then the whole wheat flour, a cup at a time, until difficult to mix with a spoon.
• Turn dough out onto a floured surface (use any remaining whole wheat flour for your surface) and continue to mix and knead until all the flour is incorporated.
• Knead for 10-15 minutes, until dough is uniformly smooth, and bounces back at you when you press it. The firmness resembles a nerf ball, and the surface at this point should be tacky (like a post-it note) but not sticky enough to adhere to your hands.
• Pour a little bit of oil in your empty bowl, and coat all sides. Put the dough in the bowl and turn to coat with the oil.
• Cover the bowl (with a large plate, or with plastic wrap) and set it in a warm spot to rise until doubled in size, for approximately 60-90 minutes. If you used instant yeast the rising time will be shorter than for active dry yeast.
• Punch down dough and remove from bowl to floured surface.
• Knead briefly to incorporate oil.
• Form into two loaves, or into 24 dinner rolls or bread sticks.
• Put bread back in your warm spot, covered with plastic wrap, to rise again, another 45-60 minutes.
• Preheat oven to 375°F.
• Bake loaves for 30 minutes, rolls or bread sticks for 10-12 minutes, until golden on the crust.
• Cool on racks.
• Freezes well.

HEART HEALTHY CORNBREAD

Steps:

• Combine flour, cornmeal, baking powder (spices if using, see description) and sugar in a big bowl.
• In a second bowl beat together egg whites (or egg), milk and oil. Stir into dry ingredients until just combined.
• Stir in corn kernels if using and fill into prepared tin (either a 8 inch pie plate or muffin tins).
• Bake at 400°F for about 20 minutes (until tester comes out clean).
• Enjoy!