Cream Of Wheat Bread(Like Corn Bread!)
Cream of Wheat bread offers a hearty, slightly sweet flavor with a moist crumb, perfect for breakfast or alongside savory dishes, appealing to bread lovers and those seeking a unique twist.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking pan or loaf pan.
- In a mixing bowl, combine the cream of wheat, self-rising flour, salt, baking powder, and baking soda.
- Add the cooking oil and enough buttermilk to achieve a smooth, pourable batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for approximately 25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before slicing and serving.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of honey or maple syrup to the batter. If you don't have buttermilk, you can make a substitute by mixing milk with a teaspoon of vinegar or lemon juice; let it sit for 5-10 minutes. Make sure to mix the dry ingredients thoroughly to avoid lumps. This bread is similar to traditional American recipes but adds a unique twist with cream of wheat.
Serving Suggestions
This cream of wheat bread is delightful served warm with butter or honey. It pairs beautifully with soups or stews and makes a great addition to a brunch spread alongside dishes like No Crust Egg Custard. For a savory twist, try adding cheese or herbs to the batter before baking for added flavor.
Storage & Reheating
Store leftover cream of wheat bread in an airtight container at room temperature for up to three days. To reheat, slice the bread and warm it in a toaster or a skillet over medium heat until heated through. If desired, you can also wrap it in foil and warm it in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Wheat Bread(Like Corn Bread!) contains roughly 18 calories, with 1g protein, 2g carbohydrates, and 1g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 498mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use all-purpose flour instead of self-rising flour. Just add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to the flour to mimic the self-rising flour's leavening properties.
Can I freeze cream of wheat bread?
Absolutely! Once cooled, wrap the bread tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. It can be frozen for up to three months. To enjoy, thaw it in the refrigerator overnight and reheat as desired.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, a simple substitute is to mix one cup of milk with one tablespoon of white vinegar or lemon juice. Let it sit for about 5-10 minutes, and you will have a suitable alternative for this recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).