Whole Wheat Corn Bread
Yield
1 loafPrep
15 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
bread mix
|
* |
| 1 | cup |
whole-wheat flour
|
|
| ⅓ | cup |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 ¼ | cups |
water
|
|
| ⅓ | cup |
molasses
|
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
bread mix
|
* |
| 237 | ml |
whole-wheat flour
|
|
| 79 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 296 | ml |
water
|
|
| 79 | ml |
molasses
|
|
| 1 | each |
eggs
|
|
Directions
Heat oven to 350℉ (180℃).
Grease bottom of loafpan, 9x5x3 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.
