Whole Wheat Corn Bread
Submitted by Jwhughes2x
A hearty whole wheat corn bread loaf sweetened with molasses, baked in a standard loaf pan. Just stir, pour, and bake for a rustic bread that pairs with everything from chili to butter.
YIELD
1 loafPREP
15 minCOOK
1 hrsREADY
1 hrsSometimes all you want is a sturdy, no-nonsense loaf of bread that comes together in minutes and makes the whole kitchen smell incredible.
This whole wheat corn bread delivers exactly that. A corn bread mix gets boosted with whole wheat flour and molasses, giving it a darker colour and a deeper, almost earthy sweetness that plain sugar alone can’t touch.
Baked in a loaf pan instead of a skillet, it slices cleanly and holds up to thick soups, stews, and chili without falling apart.
Smear a warm slice with butter, or go the extra mile with a whipped orange butter for something special.
Kitchen Tips
- Don’t overmix. Stir just until the dry ingredients are moistened. Lumps are fine and actually mean a more tender crumb.
- The bake time ranges from 50 minutes to an hour depending on your oven. Start checking with a toothpick at the 45-minute mark.
- Let it cool slightly before slicing or it’ll crumble. Ten minutes on a wire rack does the trick.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease bottom of loafpan, 9×5×3 inches. Stir all ingredients except Orange Butter until mix and flour are moistened; pour into pan.
Bake until wooden pick inserted in center comes out clean, 50 minutes to 1 hour.
Remove from pan; cool slightly on wire rack.
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