Cornmeal & Whole Wheat Quick Bread
Submitted by lovingfruits
A hearty cornmeal and whole wheat quick bread sweetened with honey and made tender with buttermilk. No yeast, no kneading, just stir and bake into a wholesome, high-fiber loaf with a cornmeal-dusted crust.
YIELD
12 servingsPREP
15 minCOOK
50 minREADY
70 minThis quick bread skips the yeast and the kneading entirely, just stir two bowls together and bake, yet it delivers a hearty, wholesome loaf with real grain character.
Three whole grains do the work: whole wheat flour, cornmeal, and wheat bran add a rustic, slightly nutty flavor, a tender-but-sturdy crumb, and a welcome dose of fiber. Cornmeal also lends a subtle, pleasant grit and a golden color.
Buttermilk is doing two jobs here. Its acidity reacts with the baking soda to lift the dense, whole-grain batter, and it keeps the crumb moist. Honey adds a gentle, floral sweetness that suits the earthy grains better than plain sugar would.
A sprinkle of cornmeal over the top before baking gives the crust a little crunch. It’s lovely sliced and toasted, spread with butter and a drizzle of more honey.
Chef Tips
- Stir the wet and dry mixtures together just until combined; overmixing makes quick bread tough.
- Don’t skip the buttermilk, since its acidity is what activates the baking soda for a good rise.
- Line the pan with parchment so the loaf lifts out cleanly.
- It’s done when a stick inserted in the center comes out clean, around 50 minutes.
Variations
- Stir in a handful of corn kernels, cheese, or chopped herbs for a savory loaf.
- Add dried cranberries or chopped nuts for a sweeter version.
- Swap the honey for maple syrup for a different note.
Ingredients
Directions
Preheat oven to 350℉ (180℃) degree.
In medium bowl, stir together all-purpose flour, whole wheat flour, 2 tablespoons of the cornmeal, the wheat bran, brown sugar, baking soda and salt.
In large bowl, stir together buttermilk, butter, honey and eggs, add flour mixture.
Scrape into parchment paper-lined 8 by 4 inches loaf pan, sprinkle with remaining cornmeal.
Bake until a wood stick inserted in centre comes out clean, about 50 minutes.
Let cool in pan on rack for at least 10 minutes.
Remove from pan, let cool on wire rack.
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