Cornmeal and Whole Wheat Quick Bread

By The Canadian Living Test Kitchen

Tested till perfect

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Cornmeal and Whole Wheat Quick Bread

This recipe makes 12 slices servings

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

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

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