Cornbread from the Pan
Cornbread from the Pan - A whole-grain alternative to baguette or ciabatta
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.
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 188 mg | (5 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 118 mg |
Ingredients
- Ingredients
- ½ bunch Sage
- 2 ozs Walnut
- 5 ozs Cornmeal
- 4 ozs Pastry flour
- 1 Tbsp Baking powder
- 1 tsp salt
- 1 cup
- 5 Tbsps honey
- 2 eggs
- 3 ozs butter
Kitchen utensils
Preparation steps
Rinse sage, shake dry and pluck leaves. Set aside 6 large leaves. Coasrsely chop remaining sage and the walnuts.
Mix together cornmeal, flour, baking powder and salt in a bowl with the chopped sage.
Mix together milk, honey and egg in a small bowl.
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.
Add sage leaves. .
Stir the milk mixture into the flour mixtur until smooth. Add 1/4 batter to pan and swirl to coat.
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.
