Cornmeal and Whole Wheat Quick Bread
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Recipe based on 1 ratings.
This recipe makes 12 slices servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 232 |
| pro | 5 g |
| total fat | 12 g |
| sat. fat | 7 g |
| carb | 29 g |
| fibre | 2 g |
| chol | 59 mg |
| sodium | 350 mg |
| potassium | 119 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 9 |
| vit A | 10 |
| folate | 20 |
- Preparation time: 10 minutes
- Cook time : 50 minutes
- Total time : PT60M
- Portion size: 1 loaf, 12 slices
Ingredients
- 1-1/4 cups 1-1/4cupsall-purpose flour
- 1/2 cup 1/2cupwhole wheat flour
- 1/2 cup 1/2cupcornmeal
- 1/3 cup 1/3cupwheat bran
- 1/4 cup 1/4cuppacked brown sugar
- 1-1/2 tsp 1-1/2tspbaking soda
- 1/2 tsp 1/2tspsalt
- 2/3 cup 2/3cupbuttermilk
- 2/3 cup 2/3cupbutter, melted
- 3 tbsp 3tbspliquid honey
- 2 2eggeggs
Preparation
In bowl, stir together all-purpose flour, whole wheat flour, all but 2 tbsp (30 mL) of the cornmeal, the wheat bran, brown sugar, baking soda and salt.
In large bowl, stir together buttermilk, butter, honey and eggs; stir in flour mixture. Scrape into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan; sprinkle with remaining cornmeal.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; let cool on rack.
Source : Canadian Living Magazine: September 2010
