Cornbread with Whole Wheat
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 110.8
- Total Fat: 2.8 g
- Cholesterol: 26.8 mg
- Sodium: 271.5 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 1.3 g
- Protein: 3.0 g
View full nutritional breakdown of Cornbread with Whole Wheat calories by ingredient
Introduction
We LOVE this recipe... I adapted it from the Jiffy Clone Recipe. In this form it is doubled and the flour is half wheat half white. The only thing that is 'off' is it is pretty crumbly. Next time I make it I will probably add an egg or egg white. We LOVE this recipe... I adapted it from the Jiffy Clone Recipe. In this form it is doubled and the flour is half wheat half white. The only thing that is 'off' is it is pretty crumbly. Next time I make it I will probably add an egg or egg white.Number of Servings: 16
Ingredients
-
2/3 C. all purpose flour
2/3 C. whole wheat flour
1 C. yellow corn meal
6 Tbsp. sugar
2 Tbsp. baking powder
1/4 tsp. salt
2 Tbsp. vegetable oil
2 eggs
2/3 C. milk
Directions
Preheat oven to 400*F
Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
Combine flour mixture with eggs and milk.
Spray 9x9 cake pan with cooking spray. Pour in batter. Cook for 20-25 minutes. Cut into 16 pieces.
Number of Servings: 16
Recipe submitted by SparkPeople user GIBSONCASA.
Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
Combine flour mixture with eggs and milk.
Spray 9x9 cake pan with cooking spray. Pour in batter. Cook for 20-25 minutes. Cut into 16 pieces.
Number of Servings: 16
Recipe submitted by SparkPeople user GIBSONCASA.