Cornbread is the perfect accompaniment to fall soups and stews. This whole grain cornbread recipe is made with white whole wheat flour, and has just the right amount of sweetness to balance out a spicy chili.
Cornbread is the all-time best accompaniment to chili, in my family's humble opinion. My kids love cornbread, my husband loves cornbread, and I love cornbread. Even the dog approves, and lots of crumbs tend to fall her way (the only downside of cornbread).
This sweet whole grain cornbread is our go-to recipe, and it's super simple to make from scratch. It uses a mix of white whole wheat flour and yellow cornmeal, for a little extra fiber and nutrients. It's sweet and rich, and an all-around crowd-pleaser. I can't wait for you to try it.
Serve this up with Turkey Bell Pepper Chili and a green salad for a delicious homemade meal.
You Will Love This
- It uses white whole wheat flour for a delicious whole grain cornbread with a little extra fiber and nutrients.
- It's a perfect sweet balance to spicy chili.
- Leftovers are great to spice up the kids lunchbox routine - just send it with a thermos of leftover soup or chili for a delicious midday meal.
Ingredients
Gather up your ingredients! You will need:
- Yellow cornmeal
- White whole wheat flour
- Baking powder
- Salt
- White Sugar
- Egg
- Milk
- Butter
As always, exact amounts are in the recipe card below.
Instructions
Step One: Preheat the oven to 400 degrees. In the meantime, mix the dry ingredients (cornmeal, flour, baking powder, salt and sugar) together in a large mixing bowl.
Step Two: Melt the butter. In a separate bowl, mix together the wet ingredients (egg, milk and melted butter). Pour the wet ingredients in with the dry ingredients, and mix until just combined (don't over-mix).
Step Three: Lightly grease a rectangular 8x10 or a 9inch round baking pan. Pour the cornbread batter into the pan, smoothing out the batter with a spatula to an even thickness if necessary.
Step Four: Bake the cornbread for approximately 20-25 minutes, until the edges are just turning golden brown, and a toothpick inserted into the middle comes out clean.
Storage
To store leftover cornbread, wrap the fully cooled cornbread in plastic wrap or aluminum foil to keep it from drying out. You can store it on the counter for a day or two, but cornbread does dry out somewhat quickly, so I suggest eating it within a couple of days.
Thankfully, cornbread freezes very well. For longer-term storage, wrap it tightly and put it in an air tight container in the freezer for up to three months. Cornbread muffins are a great meal prep option for freezer cooking, as you can take out just a few portions at a time to reheat.
Recipe
Whole Grain Cornbread
Ingredients
- 1 cup white whole wheat flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup white sugar
- 1 egg
- 1 cup milk
- ⅓ cup salted butter melted
Instructions
- Preheat the oven to 400 degrees. In the meantime, mix the dry ingredients (cornmeal, flour, baking powder, salt and sugar) together in a large mixing bowl.
- Melt the butter. In a separate bowl, mix together the wet ingredients (egg, milk and melted butter). Pour the wet ingredients in with the dry ingredients, and mix until just combined (don't over-mix).
- Lightly grease a rectangular 8x10 or a 9inch round baking pan. Pour the cornbread batter into the pan, smoothing out the batter with a spatula to an even thickness if necessary.
- Bake the cornbread for approximately 20-25 minutes, until the edges are just turning golden brown, and a toothpick inserted into the middle comes out clean.
Tony
We love this cornbread. The perfect amount of sweetness!