Best Simple Cornbread With Wheat Germ Recipes

THE KIDS' CORN BREAD

Steps:

• Preheat the oven to 400 degrees F (375 degrees if using a Pyrex or dark-finish pan). Grease an 8-inch round metal or Pyrex pan or a ceramic souffle dish.
• Combine the flour, cornmeal, wheat germ, baking powder, and salt in a large bowl.
• Make a well in the center of the dry ingredients and add the egg, buttermilk, butter, honey, and marmalade. Using a large spoon or dough whisk, stir just until all of the ingredients are moistened yet thoroughly blended; take care not to overmix.
• Pour the batter into the prepared pan and bake on the center rack of the oven for about 20 to 25 minutes, or until dark golden around the edges and a cake tester inserted in the center comes out clean. The top should feel firm to the touch. Let stand for 30 minutes in the pan before cutting into thick wedges

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.

WHEAT GERM BREAD

Steps:

• In a small measuring cup add warm water, yeast and honey, stir well,set aside for 10 minutes until foamy.
• In a skillet toast wheat germ, on medium heat for 5-8 minutes, stirring constantly, cool.
• Either in a food processor or stand mixer add flour, whole wheat flour, cornmeal, salt and cooled wheat germ.
• Add olive oil and proofed yeast mix well. Mix until a smooth ball forms.
• Take out of mixer and knead on slightly floured board (4-5 minutes).
• Put dough in a large greased bowl and cover with a clean towel.
• Let rise in a warm place for 60 minutes until double in bulk.
• Punch down and form into loaf, placing in a well greased 9x5-inch loaf pan.
• Let rise for another 30-45 minutes.
• Bake at 375°F for 25 minutes.
• Take out of oven brush with butter, let cool on wire rack.

QUICK WHEAT GERM BREAD

Steps:

• Preheat oven to 350. Spray 8x4" loaf pan with nonstick cooking spray. Measure 2 Tbsp wheat germ; set aside.
• Combine remaining wheat germ, flours, sugar, baking soda, baking powder and salt in large bowl. Add raisins; stir until coated. Beat buttermilk, butter and egg in small bowl until blended. Stir into flour mixture. Pour into prepared pan; sprinkle with reserved 2 Tbsp wheat germ.
• Bake 40-50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool 30 minutes on wire rack. Serve warm or at room temperature.

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

WHEAT GERM CORNBREAD

Steps:

• Stir together flour, wheat germ, cornmeal, sugar, baking powder and salt.
• Combine egg, milk and melted butter; add all at once to flour mixture.
• Stir just until moistened; batter should be lumpy.
• Bake in a 8"x8" pan at 400F for 20 minutes.