Whole Wheat Cornbread

Introduction

History

Cornbread has been a staple in American cuisine for centuries, with recipes dating back to the Native Americans who first cultivated corn. Whole Wheat Cornbread is a modern adaptation of this traditional dish, incorporating whole wheat flour for added fiber and nutrients.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to sift the dry ingredients together to ensure a smooth and even texture in the finished cornbread.

- Mixing the wet and dry ingredients just until combined will help prevent overmixing, which can result in a tough and dense bread.

- Using a teflon baking dish or a glass baking dish sprayed with non-stick spray will help prevent the cornbread from sticking to the pan.

Serving Suggestions

Whole Wheat Cornbread is delicious served warm with a pat of butter or a drizzle of honey. It pairs well with soups, stews, and chili.

Cooking Techniques

Baking the cornbread at a high temperature ensures a golden brown crust and a moist interior.

Ingredient Substitutions

Whole wheat flour can be substituted with all-purpose flour.

- Molasses can be substituted with honey or maple syrup.

- Applesauce can be substituted with vegetable oil.

Make Ahead Tips

Whole Wheat Cornbread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Serve Whole Wheat Cornbread on a wooden cutting board or in a rustic bread basket for a charming presentation.

Pairing Recommendations

Whole Wheat Cornbread pairs well with hearty dishes such as chili, barbecue, and roasted meats.

Storage and Reheating Instructions

Store leftover cornbread in an airtight container at room temperature for up to 3 days. To reheat, wrap the cornbread in foil and warm in a 350°F (177°C) oven for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of Whole Wheat Cornbread contains approximately 150 calories.

Carbohydrates

Each serving of Whole Wheat Cornbread contains approximately 25 grams of carbohydrates.

Fats

Each serving of Whole Wheat Cornbread contains approximately 2 grams of fat.

Proteins

Each serving of Whole Wheat Cornbread contains approximately 3 grams of protein.

Vitamins and minerals

Whole Wheat Cornbread is a good source of iron, magnesium, and zinc.

Alergens

This recipe contains wheat and eggs.

Summary

Whole Wheat Cornbread is a nutritious and delicious bread that is high in carbohydrates and low in fat. It is a good source of protein and essential vitamins and minerals.

Summary

Whole Wheat Cornbread is a wholesome and flavorful bread that is easy to make and perfect for any meal. With its hearty texture and sweet flavor, this cornbread is sure to become a family favorite.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a cold winter day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a simple yet intriguing recipe caught my eye: Whole Wheat Cornbread.

I had always been a fan of cornbread, but this version was unlike any I had ever seen before. The combination of whole wheat flour and cornmeal intrigued me, and I knew I had to give it a try. I carefully read through the ingredients and instructions, taking mental notes on how to recreate this unique dish in my own kitchen.

The next day, I gathered all the necessary ingredients and set to work. I measured out the whole wheat flour, cornmeal, baking powder, and salt, sifting them together in a large mixing bowl. In a separate bowl, I beat together eggs, buttermilk, honey, and melted butter, until the mixture was smooth and creamy.

Slowly, I added the wet ingredients to the dry, stirring gently until just combined. I poured the batter into a greased cast iron skillet and placed it in the oven to bake. The aroma of freshly baked cornbread filled my kitchen, and I couldn't wait to taste the final result.

When the timer finally beeped, I carefully removed the skillet from the oven. The cornbread was golden brown and perfectly puffed, with a slightly crispy crust. I sliced into it, revealing a tender crumb flecked with bits of cornmeal. I took a bite, and the flavors exploded in my mouth.

The whole wheat flour added a nutty richness to the cornbread, while the honey added a subtle sweetness. It was the perfect balance of flavors and textures, and I knew I had stumbled upon a new favorite recipe.

Over the years, I have made this Whole Wheat Cornbread countless times, each batch better than the last. I have shared the recipe with friends and family, who have all raved about its deliciousness. It has become a staple in my kitchen, a comforting and satisfying dish that never fails to impress.

As I reflect on how I learned to make this recipe, I realize that it is a testament to the power of tradition and the joy of exploring new culinary horizons. Every time I make this cornbread, I am reminded of the cookbook that first introduced me to it, and the generations of cooks who have come before me.

I am grateful for the opportunity to continue their legacy, to pass on their knowledge and recipes to future generations. And as I sit down to enjoy a slice of warm Whole Wheat Cornbread, I am filled with a sense of pride and gratitude for the rich tapestry of flavors and memories that make up my culinary heritage.

Categories

| American Recipes | Applesauce Recipes | Cornbread Recipes | Healthy Side Dishes | Molasses Recipes | Ovo-lacto Recipes | Soy Milk Recipes | Whole Wheat Flour Recipes |

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