Pumpkin Cranberry Bread

11/7/2011

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Adapted from www.eatingwell.com
  • 2 cups whole-wheat flour
  • 1 cup cornmeal, preferably stone-ground
  • 2 cups packed brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 15- or 16-ounce can plain pumpkin puree, (1 1/2 cups)
  • 1 cup nonfat plain yogurt
  • 1/3 cup canola oil
  • 2 large eggs
  • 2 large egg whites
  • 2 cups dried cranberries
Preparation
  1. Preheat oven to 350°F. Coat two 9-by-5-inch loaf pans with a light coating of walnut oil; dust with flour and tap out the excess.
  2. Combine whole-wheat flour, cornmeal, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a mixing bowl; mix well, breaking up any lumps of brown sugar with your fingertips. Whisk together pumpkin, yogurt, oil, eggs and egg whites in another bowl until well combined. Stir the pumpkin mixture and cranberries into the dry ingredients until completely blended, but do not overmix. Divide the batter between the loaf pans, smoothing the tops with a spatula. Bake until a skewer inserted in the center comes out clean, 55 to 65 minutes. Let the loaves rest in the pans for 5 minutes; turn them out onto a wire rack to cool completely.
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Salsa Cornbread

11/19/2010

0 Comments

 
Adapted from recipe at www.eatingwell.com
  • 1 1/2 cup whole-wheat flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 3 large eggs, lightly beaten
  • 1/2 cup buttermilk, or equivalent buttermilk powder
  • 1 tablespoon butter, melted
  • 1 tablespoon honey
  • 1/2 cup drained canned corn kernels (Westbrae Natural Organic Whole Kernel Corn)
  • 1 small onion, diced
  • 1/2 cup chopped tomato
  • 1 clove garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup grated Cheddar cheese (Clover Organic Mild Cheddar)
Preparation
  1. Preheat oven to 425° F. Place a 9-inch ovenproof skillet in the oven to heat.
  2. Whisk whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
  3. Whisk eggs, buttermilk, butter and honey in a medium bowl. Add the egg mixture to the dry ingredients; mix with a rubber spatula. Stir in corn, onion, tomato, garlic and jalapeno.
  4. Remove the skillet from the oven and coat it with cooking spray. Pour in the batter, spreading evenly. Sprinkle cheese over the top. Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes. Serve warm.
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