Tested till perfect Cornmeal and Whole Wheat Quick Bread

Cornmeal and Whole Wheat Quick Bread

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2010

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 50 minutes
  • Portion size 1 loaf, 12 slices


  • 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
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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.

Nutritional Information Per slice: about

cal 232 pro 5g total fat 12g sat. fat 7g
carb 29g fibre 2g chol 59mg sodium 350mg
potassium 119mg

% RDI:

calcium 3 iron 9 vit A 10 folate 20
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