Cornmeal and Whole Wheat Quick Bread Cornmeal and Whole Wheat Quick Bread

Author: Canadian Living

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: September 2010



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 facts Per slice: about

  • Sodium 350 mg
  • Protein 5 g
  • Calories 232.0
  • Total fat 12 g
  • Potassium 119 mg
  • Cholesterol 59 mg
  • Saturated fat 7 g
  • Total carbohydrate 29 g


  • Iron 9.0
  • Folate 20.0
  • Calcium 3.0
  • Vitamin A 10.0
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Cornmeal and Whole Wheat Quick Bread