At Sweet TnT Magazine, we believe that home made is best made. We share with you another one of our tried and tested recipes. This recipe features corn bread which is tasty and an excellent source of fiber and nutrients.
Corn bread is rich in fiber
Corn bread and by extension corn, is a whole grain. Whole-grain foods contain the bran as well as the germ and endosperm of the fruited grain — and all of the nutrients they contain. Whole-grain foods provide needed fiber for the diet, which not only helps regulate bowel movements but also absorb cholesterol and lower blood sugars as they move through the digestive system. A 1-oz. serving of cornbread contains 1.8 g of fiber. And because fiber is not digested, but simply passes through the digestive system, it is filling without adding any calories of its own and helps with gastrointestinal issues such as constipation.
Corn bread is rich in nutrients
Corn bread is a good source of several nutrients. Calcium, iron, magnesium, phosphorus, potassium, folic acid, folates and vitamins A, B-6 and B-12 are found in corn bread. Unfortunately, prepared mixes may also contain extra sodium, sugars and animal fats. By baking your own corn bread you can control what goes into your diet. In addition to containing the same major nutrients as other whole grains, corn bread has a good taste that even picky children would love.
Corn bread recipe
Estimated preparation time: 2 hours
Estimated cook time: 40 minutes
Yield: 2 loaves 9×5-inch
1 cup yellow cornmeal
1 cup all-purpose flour
3 ½ teaspoons baking powder
¼ cup granulated sugar
1 teaspoon salt
5 tablespoons oil or melted butter
1 large egg
1 cup milk
Add flour, cornmeal, sugar, salt, and baking powder in a mixing bowl; then whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk and egg; then stir just until the mixture comes together and there are only a few lumps remaining.
Grease a 9-inch round cake pan well and set aside.
Pour the batter into the prepared pan.
Preheat the oven to 400 degrees.
Bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
Serve Corn Bread hot.
You can make it in a 9-inch round cake pan, square baking dish, or 9-inch cast iron skillet or a standard bread pan. You can also make these into muffins. You’ll just need to adjust the baking time if you are making muffins. Muffins take around 15 minutes.
Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow corn bread is a must. Also, don’t try to sub any of the cornmeal used for making tamales – they are a different grind and texture and would not come out the same.
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