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EatSmarter exclusive recipe

Cornbread from the Pan

with Sage and Walnuts
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Cornbread from the Pan

Cornbread from the Pan - A whole-grain alternative to baguette or ciabatta

Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
402
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie402 kcal(19 %)
Protein9 g(9 %)
Fat21 g(18 %)
Carbohydrates43 g(29 %)
Sugar added9 g(36 %)
Roughage2.5 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.8 μg(4 %)
Vitamin E1.4 mg(12 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.2 mg(14 %)
Folate25 μg(8 %)
Pantothenic acid0.7 mg(12 %)
Biotin9.8 μg(22 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C1 mg(1 %)
Potassium188 mg(5 %)
Calcium109 mg(11 %)
Magnesium29 mg(10 %)
Iron1.4 mg(9 %)
Iodine7 μg(4 %)
Zinc1.1 mg(14 %)
Saturated fatty acids9.3 g
Uric acid17 mg
Cholesterol118 mg
Development of this recipe:

Ingredients

for
6
Ingredients
½ bunch
2 ounces
5 ounces
4 ounces
1 tablespoon
1 teaspoon
1 cup
5 tablespoons
2
3 ounces
Preparation

Kitchen utensils

1 Oven-proof skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Wooden spoon

Preparation steps

1.
Cornbread from the Pan preparation step 1

Rinse sage, shake dry and pluck leaves. Set aside 6 large leaves. Coasrsely chop remaining sage and the walnuts.

2.
Cornbread from the Pan preparation step 2

Mix together cornmeal, flour, baking powder and salt in a bowl with the chopped sage.

3.
Cornbread from the Pan preparation step 3

Mix together milk, honey and egg in a small bowl.

4.
Cornbread from the Pan preparation step 4

Heat an oven-proof skillet (24 cm diameter) (approximately 9 inches in diameter) in preheated oven at 200°C (fan 180°C, gas: mark 3-4) (approximately 400°F)  for about 10 minutes. Melt butter in pan.

5.
Cornbread from the Pan preparation step 5

Add sage leaves. . 

6.
Cornbread from the Pan preparation step 6

Stir the milk mixture into the flour mixtur until smooth. Add 1/4 batter to pan and swirl to coat. 

7.
Cornbread from the Pan preparation step 7

Chop walnuts and sprinkle onto the batter. Return pan to oven and bake the cornbread for 18-20 minutes. Then remove the pan, let cool for 10 minutes and place on a plate. Repeat with remaining batter and walnuts.