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Four-Grain Cornbread
Source: dLife

Flavorful four-grain cornbread.

Prep Time: 4 hours
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 148.3
Total Carbs 31.1 g
Dietary Fiber 3.5 g
Sugars 0.1 g
Total Fat 1.1 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 85.3 mg
Protein 5.7 g
Sodium 390.1 mg
Dietary Exchanges
, 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  Millet, hulled
0 3/4 cup  tap water
1 each  package baker's yeast
0 1/2 tsp  honey
1.3333 cup  cold water
0 1/2 cup  Flour, corn, yellow, whole grain
1 cup  whole wheat flour
1 1/2 cup  Flour, white, unbleached, enriched
2 tsp  salt
3 tbsp  Oats, rolled, old fashioned
  1. Place millet in a small bowl; cover with 3/4 cup hot tap water. Set aside until millet softens and absorbs water, about 15 minutes. In a small bowl or cup dissolve yeast and honey (if desired) in 1 1/3 cups warm water; set aside until foamy.
  2. In a large bowl, combine flours and salt. Add yeast mixture; knead until mixture is incorporated, about 2 minutes. Drain millet and add to dough. Knead about 10 minutes, until millet is evenly incorporated (dough will be somewhat sticky).
  3. Lightly oil large bowl. Place dough in bowl, immediately turn dough over so that oiled side is up. Cover with a damp towel and let rise until doubled in bulk, 2 to 3 hours.
  4. Punch down dough; shape into a round loaf. Place loaf on a floured peel or baking sheet. Sprinkle oats on top, pressing down lightly to stick to dough. Let rise until almost doubled in bulk, about 1 hour.
  5. Place bread-baking tiles or baking sheet into oven, preheat to 450 degree F. Slash top of loaf decoratively and slide onto heated tiles or baking sheet. Bake until top is well browned and bread sounds hollow when tapped on bottom, 30 to 45 minutes.

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