Cream Of Wheat Corn Bread Recipes

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Steps:

• Preheat a 10-inch cast-iron skillet in a 425 degrees F oven. Whisk 3/4 cup each cornmeal and whole-wheat flour, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a bowl. Separately, whisk 1 3/4 cups buttermilk, 2 eggs, 1 tablespoon melted butter and 2 tablespoons honey. Mix the dry ingredients into the wet ingredients. Coat the hot skillet with cooking spray and add the batter. Bake until golden, 18 to 20 minutes.
• Per Slice: Calories: 157; Total Fat: 4 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 26 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 66 milligrams; Sodium: 342 milligrams

Steps:

• 1. 1 c. Cream of Wheat (regular not instant) 1 c. flour 1/4 c. sugar 2 eggs 1 c. milk 4 tsp. baking powder 4 tbsp. cooking oil Mix all together and bake at 400 degrees for 20 to 25 minutes.
• 2. For sweet corn bread: 2 eggs 1 c. sugar Mix eggs and sugar; add salt and oil. Add rest of ingredients. Beat well. Put in 4 small bread loaf pans. Bake at 350 degrees for 35 minutes. If you want them yellow, add yellow food coloring to degree you want them to look yellow. 1/2 tsp. salt 1 c. oil 3 c. flour 1 c. milk 1 1/2 tsp. baking powder 3/4 c. cornmeal 1 tsp. vanilla

Steps:

• Sift flour and cornmeal together; add soda, cream of tartar, and salt.
• Whisk together egg, sour cream, milk, and oil (or melted butter) in separate bowl.
• Add wet to dry ingredients and stir until combined.
• Pour into greased 9 inch square pan. Bake at 425 degrees for 20 minutes, until golden brown.

Steps:

• Heat oven to 400 degrees. Preheat an 8-inch cast-iron pan or pie dish. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together egg, buttermilk, and 1/4 cup oil. Fold wet ingredients into dry and mix until just combined.
• Add remaining tablespoon of oil to preheated pan, swirling to coat the bottom. Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 23 to 25 minutes. Brush with honey, then let cool. Cut into wedges.

Steps:

• Preheat oven to 350 degrees. Pour oil into iron skillet and place into preheated oven.
• In first bowl combine water, buttermilk and egg. In second bowl combine cream of wheat, flour, salt, and baking powder. Pour wet mixture into dry bowl mixture. Mix together. Pour hot oil over batter and lightly stir.
• Pour mixture into hot iron skillet and place in oven for 30-45 minutes

Steps:

• Put all in your bread machine in order according to manufacturer instructions. Bake as a normal loaf.