Feathers in Our Nest

a blog about faith, family, food, & more written by a wife and stay at home mom of five

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Whole Grain Cornbread

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This post is part of the Grain Mill Wagon Challenge, a series of posts wherein I will feature recipes using whole grains ground in the WonderMill.  You can read this post and others at The Grain Mill Wagon!  I am being compensated for these posts, but that does not change my personal opinions about the WonderMill.  You can read my review of it from last fall on She {hearts} It!  

One of my favorite “southern comfort foods” is cornbread! I have adjusted the original recipe to be healthier, using whole wheat flour and cornmeal (also a whole grain which can be ground in your WonderMill), as well as sucanat instead of sugar.

Whole Grain Cornbread

1 cup whole wheat flour, freshly ground
3/4 cup cornmeal, freshly ground
1 Tbsp. butter
2 eggs
1 cup milk
1/4 cup melted butter
3 Tbsp. sucanat (or sugar)
3/4 tsp. salt
2 1/2 tsp. baking powder

Grind wheat in the WonderMill.  Grind popcorn in the WonderMill to make cornmeal (yes, you can do it… and it’s SO delicious freshly ground!).

Heat oven to 425 degrees.  Place butter in a medium/large cast iron skillet and put it in the oven so it can melt.

In a small bowl, beat eggs.  Add milk and 1/4 cup melted butter and mix well.

In a larger mixing bowl, combine flour, cornmeal, sucanat, salt, and baking powder.

Add wet ingredients to dry ingredients and mix just until combined.

Remove cast iron skillet from oven using potholders and swirl melted butter around in pan so bottom and sides are coated.

Add batter to the skillet and place back in the oven for 15-20 minutes, or until edges are lightly browned, the top is cracked, and a toothpick inserted in the center comes out clean.

Cool slightly, cut into wedges or squares, and enjoy!

We love eating cornbread with a big bowl of chili on a cool fall evening!

Enjoy!

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Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table
Tatertots & Jello

Pumpkin Spice Bagels

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This post is part of the Grain Mill Wagon Challenge, a series of posts wherein I will feature recipes using whole grains ground in the WonderMill.  You can read this post and others at The Grain Mill Wagon!  I am being compensated for these posts, but that does not change my personal opinions about the WonderMill.  You can read my review of it from last fall on She {hearts} It! 

Yes, I know… another pumpkin recipe!  But I couldn’t help myself since bagels are so fun to make and I have quite a large stash of pumpkin puree in my pantry!

These bagels are delicious…soft on the inside, but with a hard, chewy crust.  They taste like fall should, with plenty of spices and pumpkin!  They are excellent with butter or cream cheese, but I would imagine they would be OUT OF THIS WORLD with a generous spread of apple butter.

It’s not as hard as you might think to make bagels, so try these and let me know how they turn out!

Pumpkin Spice Bagels

2 cups freshly ground whole wheat flour
2 cups bread flour or all-purpose
1 Tbsp. sucanat
1 1/2 tsp. salt
1 Tbsp. olive oil
2 tsp. yeast
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
1/2 cup canned pumpkin puree
3/4 cup warm water

Grind wheat in WonderMill. 

 

Measure all ingredients and pour into a mixing bowl.  Stir to combine. (You can also mix in a stand mixer if preferred.)

Sprinkle flour on the counter and knead the dough 5-10 minutes until it is smooth and elastic. 

Form 8 equal-sized balls of dough and allow to rest on the counter for 10-20 minutes.

After the rest, form each ball into a “snake,” wrap it around your hand, and pinch the ends together.  Repeat with each ball of dough.

Let them rise for 20 minutes.

While they are rising, preheat the oven to 425.  Bring a large pot of water to boil (add a tablespoon of brown sugar or sucanat to the water).

After they have risen, put each bagel (3 or 4 at a time) into the boiling water. Boil for 1 minute, flip over, and boil for 1 more minute.

Remove bagels and drain on a paper towel.

Place all the bagels on a greased baking sheet and bake for 10 minutes, flip over, and bake for 10 minutes more.

Congratulate yourself: you just made bagels!
Cool, then slice and devour!

Enjoy!

Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.

This post contains an affiliate link to the grain mill I use and love!

Pumpkin Spice Waffles

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This post is part of the Grain Mill Wagon Challenge, a series of posts wherein I will feature recipes using whole grains ground in the WonderMill.  You can read this post and others at The Grain Mill Wagon!  I am being compensated for these posts, but that does not change my personal opinions about the WonderMill.  You can read my review of it from last fall on She {hearts} It! 

If you’ve been reading this blog for long, you know three things about me: 1) I love fall, 2) I love pumpkins, and 3) I love baking. Put it all together, and what do you get? Pumpkin Spice Waffles! I’ve made these three times in the last, oh, week… so I can assure you that they are delectable.

Pumpkin Spice Waffles

1 1/3 cups freshly ground whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. ginger
1/8 tsp. cardamon (optional, but recommended)
1/2 tsp. cinnamon
dash of cloves
1/4 cup sweetener of choice*
1 egg
3/4 cup “buttermilk” (1 tsp. lemon juice + enough milk to make 3/4 cup)
2 tsp. melted butter (not pictured)
1/2 tsp. pure vanilla extract
1/2 cup pumpkin puree
1/3 cup cinnamon chips (optional)
additional butter for waffle iron

*Sucanat works great (use 1/4 cup), as well as pure maple syrup (use a shy 1/4 cup) and honey (use 2-3 Tbsp.).  You can also use regular sugar (1/4 cup).

Grind the wheat in your WonderMill.

 Mmmm… freshly ground whole wheat flour!

Combine the dry ingredients and whisk together (it’s like sifting, but faster).

Add the wet ingredients and mix just until combined.  Fold in cinnamon chips (optional, but very delicious!)

Using a silicone pastry brush, coat the waffle iron with butter so your waffles won’t stick.

Pour in waffle batter (be careful not to overfill) and cook until done (time will vary depending on your waffle iron).

Remove from the iron using tongs.

Serve with plenty of butter!  (Syrup is optional since they are delicious without it!)


Makes 6-8 waffles, depending on what size your waffle iron is and how full you make them.

Enjoy!

Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.

This post contains an affiliate link to the grain mill I use and love!

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