SWEET MULTIGRAIN CORNBREAD
This is a moist basic cornbread with whole wheat added that I've adapted slightly from one I've used for years. It was shared with me in Utah, the women there really know how to cook! I use medium grind cornmeal from Bob's Red Mill and use light flavored olive oil instead of the melted butter called for in the original recipe.
Provided by GailBurgess
Categories Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Combine all ingredients to form a smooth batter.
- Pour into a lightly oiled 8 X 8 pan and bake for 30 minutes.
Nutrition Facts : Calories 339.6, Fat 11.2, SaturatedFat 1.9, Cholesterol 36.9, Sodium 361.2, Carbohydrate 55.1, Fiber 3, Sugar 24.4, Protein 6.5
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