buttermilk | Kretschmer Wheat Germ
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Buttermilk Cornbread

Buttermilk Cornbread

Nutrition Facts

Serving Size: 4x2-inch serving (91g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 210
Calories From Fat 70
  • % Daily Value
  • Total Fat 8g 12%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 50mg 17%
  • Sodium 310mg 13%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 2g 8%
  • Sugars 6g
  • Protein 7g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 10% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 20%
  • Magnesium 10% Zinc 10%

Make this quick and easy cornbread recipe while your chili is cooking on the stovetop. It’s so rich and tasty, it doesn’t even need butter.

Serves 8

1 cup cornmeal

1/2 cup Kretschmer Honey Crunch Wheat Germ

1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon sugar

2 eggs

3 tablespoons olive oil

1 1/4 cups buttermilk

1.) Preheat oven to 425° F. Grease 8 x 8-inch pan.

2.) Combine cornmeal, wheat germ, flour, baking powder, baking soda, salt and sugar in large bowl.

3.) In separate bowl mix eggs, oil and buttermilk. Stir egg mixture into dry ingredients, combining quickly so you don’t over mix. Pour into prepared pan.

4.) Bake about 30 minutes, until top is lightly browned and a toothpick inserted into center comes out clean. Serve warm.


Makes 8 servings

Berry Delicious and Easy Wheat Germ Pancakes

Berry Delicious and Easy Wheat Germ Pancakes

Nutrition Facts

Serving Size: 2 pancakes (143g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 310
Calories From Fat 80
  • % Daily Value
  • Total Fat 9g 14%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 2g
  • Cholesterol 45mg 15%
  • Sodium 480mg 20%
  • Potassium 190mg 5%
  • Total Carbohydrate 48g 16%
  • Dietary Fiber 3g 12%
  • Sugars 18g
  • Protein 9g
  • Vitamin A 2% Vitamin C 6%
  • Calcium 10% Iron 15%
  • Vitamin E 10% Thiamin 8%
  • Folate 15% Phosphorus 15%
  • Magnesium 10% Zinc 8%

Serves 4 (2 pancakes each)

Whip up a batch of these pancakes on a lazy weekend morning or even on a school day! Use fresh fruit in season, but frozen fruit works just fine, too.

  • 1 cup Krusteaz Buttermilk Pancake mix
  • 1/4 cup Kretschmer Original Toasted Wheat Germ
  • 1/4 cup chopped walnuts
  • 1/4 teaspoon cinnamon
  • 1 egg
  • 1/2 cup 2 tablespoons fat-free milk (or up to 1 cup for thinner pancakes)
  • 1/2 cup fresh or frozen blueberries, or fruit of choice
  • 1 teaspoon canola oil
  • 1/4 cup all fruit jelly, flavor of choice

1. In medium bowl, mix together pancake mix, Kretschmer wheat germ, walnuts and cinnamon.

2. In small bowl, whisk together egg and milk; add to dry ingredients, stirring until combined.

3. Stir in blueberries or fruit of choice.

4. Heat large non-stick pan over high heat. Add 1/2 teaspoon oil. Once the oil is hot, pour about 1/4 cup of batter into the pan. Then pour another 1/4 cup batter into pan, allowing space between each pancake. Add two more pancakes if there is enough room in the pan and cook until pancakes are crispy but not burned on one side, about 1 1/2 minutes. (You may need to adjust the heat so pancakes cook properly.) Flip pancakes and cook for another 1 1/2 minutes until pancakes are no longer raw on the inside.

5. Repeat by adding other 1/2 teaspoon oil. Let pan get hot and pour out 1/4 cups of batter to make the rest of the pancakes.

6. While the pancakes are cooking, place the all fruit jelly in microwave-safe bowl and heat on high for about 30 seconds or until jelly is completely melted. (Times may vary depending on your microwave. If you do not have a microwave, place jelly in a small pan on the stove and heat until liquid, about 3 to 5 minutes on medium-low heat. )

7. Serve pancakes with warm jelly sauce divided evenly on top of pancakes.

Recipe Type: