100% whole grain corn muffins, or corn bread recipe?

6 responses so far ↓

• 1 sue // Jul 9, 2008

  without oil they would be very very crumbly and not hold together very well.

  No sugar they won't brown at all until they are at the burning point.

  Ok, so make them according to the recipe on the package but withhold the sugar and oil.

  or
  1/2 cup white flour
  1/2 cup whole wheat flour
  1 cup yellow corn meal
  1 teaspoon salt
  2 teaspoons baking powder
  2 eggs
  1 cup milk

  stir up and bake in oiled cast iron skillet at 400F 15 to 20 minutes.

  you could use water instead of the milk also. and you could use 2 cups of corn meal but there would be absolutely no gluten in it at all to hold it together.

• 2 JC // Jul 9, 2008

  If the corn meal isn't self-rising and you don't add baking powder, you are going to half fairly hard, flat muffins. When I make cornbread, I use corn meal, an egg, milk, and oil. You can try without the oil, but it will be less light. (Are you willing to add milk and egg? If so, try 2 cups self-rising corn meal, 1 egg, 1 cup milk. Bake at 450 until the top is brown.) Also, if you don't grease the pan with oil your muffins are going to stick.

• 3 pinky blinky ☮ // Jul 9, 2008

  Whole Grain Corn Bread

  1 ¼ cups all-purpose flour

  ¾ cup whole grain corn flour

  ¼ cup sugar

  2 teaspoons baking powder

  1 cup skim or 1% milk

  ¼ cup canola oil

  1 egg, beaten

  Preheat oven to 400 degrees F. Coat an 8 x 8 inch pan with nonstick cooking spray. In a medium bowl, combine first four ingredients with a wire whisk. Add the remaining 3 ingredients, stirring just until moistened. Pour batter into greased pan and bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Makes 9 servings.

  Calories 187, Fat 7 gm, Saturated Fat .1 gm, Protein 4 gm, Carbohydrate 28 gm, Fiber .2 gm, Sodium 120 mg

• 4 caroline ♥♥♥♥♥ // Jul 9, 2008

  1 3/4 cups stone ground cornmeal
  3/4 cup whole wheat flour
  3 teaspoons baking powder
  1 teaspoon baking soda
  1 teaspoon salt
  1 1/2 cups buttermilk
  2 large eggs
  3 tablespoons butter, melted

  Grease and flour 12 to 15 muffin cups. Heat oven to 425°.
  Combine the meal, flour, baking powder, soda, and salt in a large mixing bowl. IN another bowl, whisk together the eggs, buttermilk and cooled melted butter. Pour the buttermilk mixture into the dry mixture and stir until all ingredients are moistened. Fill muffin cups about 3/4 full. Bake for 15 to 20 minutes, or until browned and firm to a light touch.
  Makes 12 to 15 cornbread muffins.

• 5 bubbles // Jul 9, 2008

  you sound like you are trying to make a pioneer thing called corn dodgers that were hard as wood and guys carried them in thier pockets to gnaw on. No oil or sugar there either. Both the oil and sugar are for flavor and color and your end product will not be very pleasing without either.

• 6 Sugar Pie // Jul 9, 2008

  you've got to include a fat of some type for the quick breads you are desiring to result in an edible product. no oil means dense, dry, and crumbly.

  Corn meal is a whole grain product, the whole corn kernel is ground up.

  Cornbread (no sugar, or flour)

  ¼ cup bacon grease, vegetable oil or shortening
  2 cups cornmeal
  ½ tsp baking powder
  ½ tsp baking soda
  1 tsp salt
  ¼ tsp freshly ground black pepper
  1½ cups buttermilk
  1 large egg, lightly beaten
  5 Tbsp. melted unsalted butter

  Preheat the oven to 450 degree F. Place the bacon grease in a 10-inch black cast iron skillet and swirl to coat the sides and bottom evenly. Place skillet in the oven to heat.

  In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, egg, and melted butter. Add to dry ingredients and stir just to combine.

  Remove the hot skillet from the oven, carefully swirl to evenly distribute hot grease, and quickly pour the cornmeal batter into the skillet.

  Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.

  –Emeril Lagasse