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Ingredients
- 3/4 c. unbleached all-purpose flour
- 2/3 c. yellow cornmeal
- 1 Tbsp. toasted wheat germ
- 1 Tbsp. baking pwdr
- 1 tsp salt
- 1 lrg egg
- 1 c. cultured buttermilk
- 3 Tbsp. unsalted butter, melted
- 2 Tbsp. honey
- 3 Tbsp. orange marmalade
Directions
- Preheat the oven to 400 degrees. Combine flour, cornmeal, wheat germ, baking pwdr and salt in large bowl. Make well in center of dry ingredients and add in egg, buttermilk, butter, honey and marmalade. With large spoon or possibly dough whisk, stir just till ingredients are moistened yet thoroughly blended; take care not to over-mix.
- Pour batter into a greased 8 inch round metal or possibly Pyrex pan (I use a ceramic souffle dish since I like the cornbread to turn out thick). Bake 20 to 25 min, till dark golden brown around the edges and cake tester inserted in center comes out clean. Top will feel hard to the touch. Let stand 30 min before cutting into thick wedges to serve. (This is a very moist bread, so I let it stand till it's room temperature or possibly make it the night before and reheat.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 665g | |
| Calories 1507 | |
| Calories from Fat 396 | 26% |
| Total Fat 45.12g | 56% |
| Saturated Fat 25.23g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 310mg | 103% |
| Sodium 6478mg | 270% |
| Potassium 816mg | 23% |
| Total Carbs 245.69g | 66% |
| Dietary Fiber 8.2g | 27% |
| Sugars 84.64g | 56% |
| Protein 34.01g | 54% |
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