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Community Recipe
from [Sheila4]
Apricot Wheat Germ Corn Bread

Apricot Wheat Germ Corn Bread

Bake at 375% for 40 minutes. Makes 2 small loaves.

  • Yield: 1 serving


  • 2/3 cup(s) sifted all-purpose flour
  • 1/3 cup(s) sugar
  • 3 1/2 teaspoon(s) baking powder
  • 1 teaspoon(s) salt
  • 2/3 cup(s) wheat germ
  • 2/3 cup(s) yellow cornmeal
  • 3/4 cup(s) chopped dried apricots
  • 2 eggs
  • 1 cup(s) milk
  • 1/4 cup(s) vegetable oil


Sift flour, sugar, baking powder and salt into a medium-size bowl. Stir in wheat germ, cornmeal and apricots.

Beat eggs slightly in a small bowl. Stir in milk and oil.

Pour liquid ingredients into dry and stir just until flour is evenly moist. Spoon batter into 2 greased 7 3/8 x 3 5/8 x 2 1/2 loaf pans.

Bake in a moderate oven (375) for 40 minutes or until wooden pick inserted in the centers comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Wrap in plastic when cool; store overnight for easier slicing.

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Apricot Wheat Germ Corn Bread recipe