EatSmarter exclusive recipe

Cornbread from the Pan

with Sage and Walnuts
3.75
Average: 3.8 (4 votes)
(4 votes)
Cornbread from the Pan

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

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Health Score:
6,2 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
402
calories
Calories

Healthy, because

Even smarter

Nutritional values

The walnuts in the corn bread from the pan provide valuable vegetable omega-3 fatty acids, which can promote the ability to concentrate and possibly even prevent dementia (Alzheimer's disease). The nuts are also good sources of protein and thus support muscle building and maintenance.

If you have to watch your cholesterol level, you can replace half the butter in corn bread with rapeseed oil, or all of it if you wish.

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.