Bran Cornbread
Yield: 6-9 servings
Cook Time: 25-30 minutes
Tips: Yellow or white cornmeal may be used.
Suggestion: Delicious topped with butter and drizzled with honey. Serve as a bread side for soups, stews, chili, salads or any main course. Also delicious for breakfast!
This hearty, wholesome and healthy Bran Cornbread recipe is a wonderful change from traditional cornbread recipes. This cornbread is made with whole wheat flour, bran and honey, giving it fabulous flavor as well as enhanced nutrition and fiber. Bran Cornbread is crumbly and slightly heavier than traditional cornbread made with all-purpose
flour and granulated sugar, which makes this healthy version very satisfying and hunger-quenching. Bran Cornbread is fantastic topped with butter and drizzled with honey, and is a perfect bread accompaniment to most any main course, including chili, soups and salads as well as meat, chicken and seafood dishes. Bran Cornbread can be stored at room temperature and reheats quickly in the microwave (about 20-30 seconds). It is also delicious served with jams or preserves as a quick, warm and satisfying breakfast or anytime snack. A quick tip: You can also combine softened butter with some honey (using an electric mixer or an electric handheld mixer work best to create a fluffy texture, but you can also use a fork) to create "honey butter" rather than putting these ingredients on your bread separately. Simply do a quick taste test before serving to achieve your desired honey sweetness.
Recipe▼
Ingredients
- 1/4 cup butter
- 1/4 cup honey (or 1/2 cup sugar)
- 2 eggs
- 1 cup milk
- 1/2 cup bran
- 1 cup whole wheat flour
- 1 cup yellow corn meal
- 4 teaspoons baking powder
Directions
Preheat oven to 350° F.
In a medium mixing bowl, whisk flour, corn meal, bran and baking powder. Set aside. Add butter and honey to an electric mixer bowl and beat until smooth and creamy. In a small separate mixing bowl, lightly beat eggs with a fork, then add to butter and honey mixture and beat until well blended. Add half of the dry ingredients to the butter, honey and egg mixture and mix until blended. Add milk and briefly blend, then add remaining dry ingredients and beat until thoroughly blended. Scrape sides and bottom of mixing bowl and mix briefly again to incorporate all ingredients.
Pour into a well-greased (buttered or sprayed with non-stick spray) 9x9" casserole dish and bake for 25-30 minutes or until bread has risen and top has turned golden brown in color. Allow to cool for about 3-5 minutes, then cut into desired serving sizes. To reheat, place in microwave on high setting for about 15-25 seconds. Serve with butter and drizzle with honey if desired.
In a medium mixing bowl, whisk flour, corn meal, bran and baking powder. Set aside. Add butter and honey to an electric mixer bowl and beat until smooth and creamy. In a small separate mixing bowl, lightly beat eggs with a fork, then add to butter and honey mixture and beat until well blended. Add half of the dry ingredients to the butter, honey and egg mixture and mix until blended. Add milk and briefly blend, then add remaining dry ingredients and beat until thoroughly blended. Scrape sides and bottom of mixing bowl and mix briefly again to incorporate all ingredients.
Pour into a well-greased (buttered or sprayed with non-stick spray) 9x9" casserole dish and bake for 25-30 minutes or until bread has risen and top has turned golden brown in color. Allow to cool for about 3-5 minutes, then cut into desired serving sizes. To reheat, place in microwave on high setting for about 15-25 seconds. Serve with butter and drizzle with honey if desired.
