Best Whole Grain Skillet Cornbread Recipes

WHOLE GRAIN CORNBREAD

Whole Grain Cornbread image

This 100% Whole Grain Cornbread recipe is made with real butter and sweetened with honey. It takes about 5 minutes to make and is a delicious whole grain version of old-fashioned cornbread.

Provided by Melissa Griffiths-Bless This Mess

Categories Baking

Time 40m

Number Of Ingredients 9

Ingredients

2 cups Cornmeal
2 cups whole wheat pastry flour (finely ground and sifted white whole wheat berries if grinding your own)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
1/4 cup honey
2 large eggs
1/2 cup butter, melted

Steps:

Preheat the oven to 400 degrees.Grease a 9-inch cast iron skillet or 9x9 inch baking dish and set aside.
In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl whisk together the buttermilk, honey, eggs, and melted butter. Add all of the dry ingredients to the wet and stir quickly just until a thick batter comes together. Don't over mix.
Add the batter to the prepared pan, spread it around evenly, and then bake in the hot oven until the top is golden brown and a tooth pick inserted into the center comes out clean, about 30 to 35 minutes. Remove from the oven and serve warm.

Nutrition Facts : ServingSize 1 Slice, Calories 233 calories, Sugar 9.4 g, Sodium 595.6 mg, Fat 14.9 g, SaturatedFat 8.5 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 0.9 g, Protein 3.7 g, Cholesterol 79.7 mg

WHOLE-WHEAT CORNBREAD

Whole-Wheat Cornbread image

Provided by Food Network Kitchen

Time 30m

Yield 7 Slices

Number Of Ingredients 0

Ingredients

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

Nutrition Facts : Calories 157 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 342 milligrams, Carbohydrate 26 grams, Fiber 2.5 grams, Protein 6 grams, Sugar 7 grams

HUSHPUPPY SKILLET CORNBREAD WITH WHOLE WHEAT FLOUR

Hushpuppy Skillet Cornbread With Whole Wheat Flour image

Ahhh...hushpuppies! Little gems of sweet and onion-y cornbread batter deep-fried to perfection. Because I can't tolerate deep-fried foods any longer, yet never lost my taste for hushpuppies, I created this baked, healthier version with whole wheat flour, no refined sugar and Greek yogurt. My goal was to create a sweet, onion-y, moist bread with a slightly crispy crust. Between the dried onion, honey and baking in a preheated cast iron skillet, my family finds this hushpuppy cornbread quite tasty.

Provided by TheNibbleNook

Categories Breads

Time 37m

Yield 8-10 Slices, 8-10 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons dehydrated minced onion flakes
3 tablespoons water
1 cup cornmeal, fine yellow (not coarse grind)
1/2 cup white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup Greek yogurt, plain
1 egg
1 egg yolk
3/4 cup milk
1/4 cup honey
1 tablespoon butter
1 tablespoon vegetable oil (not extra virgin olive oil)

Steps:

Preheat oven to 425º F. Place a cast iron skillet (I use a 10") on a lower third oven rack to preheat.
Place the dehydrated onion flakes and water in a small bowl to sit while you prepare the cornbread batter. I have tried this with fresh grated onion, but we found the results with the dehydrated/re-hydrated onion to be much better.
In a medium bowl, whisk together the fine yellow cornmeal, whole wheat flour, baking powder, baking soda, salt and spices.
In a large bowl, stir the Greek yogurt, egg and egg yolk until combined. Add the milk (I used plant-based) and honey; stirring after each addition.
Pour the dry ingredients into the wet mixing until the flours have been incorporated; the batter may be lumpy. Next, Fold in the re-hydrated onion making sure the onion is evenly distributed. Let the batter sit 10 minutes.
After the batter has rested, carefully remove the preheated skillet from the oven using an oven mitt or towel. Put in the tablespoon of butter and tablespoon of oil (I use avocado). Tilt and swirl the bubbling fat until the butter is melted and the skillet is coated.
Pour the cornbread batter into the hot skillet with caution. Bake 15-20 minutes or until a toothpick inserted into the middle comes out clean. Mine usually takes no more than 15 minutes. Your time may vary based on skillet size and oven.
When the cornbread is done, immediately run a knife or spatula along the outer edge to loosen. The skillet will be very hot, please be careful! Invert the skillet onto a cooling rack or cookie sheet. We want to get the bread out of the skillet as soon as possible so steam build-up doesn't soften the crust. The bread remains bottom-side up while cooling and for serving. NOTE: If the bread is not releasing, run a spatula around the outside of the bread as well as underneath prior to flipping.
Let the hot bread rest uncovered for about 10-15 minutes before cutting. Enjoy!
**The onion flavor increases over time, the slight crisp unfortunately does not last.