Quick Corn Bread 1
A delicious corn bread that tastes great served with chili or soup.
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
|
|
| 1 | cup |
whole-wheat flour
whole-wheat |
|
| 3 | teaspoons |
baking powder
|
|
| 1 | tablespoon |
honey
|
|
| 1 ½ | cup |
water
warm |
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
|
|
| 237 | ml |
whole-wheat flour
whole-wheat |
|
| 15 | ml |
baking powder
|
|
| 15 | ml |
honey
|
|
| 355 | ml |
water
warm |
|
| 5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
Directions
Mix dry ingredients together in a medium bowl. Add optional spices, if desired. Mix honey and warm water together, then add to dry ingredients, stirring just until mixed. Pour into lightly oiled or non-stick 8-inch square baking dish . Bake at 375℉ (190℃) for 20 minutes.
NOTES:
- Various spices may be added for different flavors.
- Pieces of finely chopped or grated vegetables also may be added. Try finely chopped onion, finely chopped green pepper, chopped green chilis, chopped pimiento, grated carrots, grated zucchini. Used alone or in various combinations, they add special appeal to this simple, tasty corn bread.
- If you have a nonstick baking pan, it is not necessary to oil it first.
- This recipe also may be used for muffins. Increase baking powder to 4 teaspoons. Fill oiled or papered muffin tins two-thirds full. Bake at 375℉ (190℃) for 15 to 20 minutes.
