30 minutes

Whole Grain Cornbread

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.

A slice of cornbread on a pie server, with a pan of cornbread beneath it.

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

Ingredients for whole grain cornbread on a marble background.

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.

A glass bowl with dry ingredients for cornbread portioned into the bowl but not yet mixed together.
A glass bowl with dry ingredients for cornbread mixed together.

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).

A glass bowl with wet ingredients for cornbread poured on top of dry ingredients.
A glass bowl with cornbread batter being stirred by a wooden spoon.

Step Three: Lightly grease a rectangular 8×10 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.

A white baking dish with unbaked whole grain cornbread on a marble background.

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.

A white baking dish with baked whole grain cornbread on a marble background.

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.

A stack of two slices of cornbread on a white plate, with honey drizzling down onto it from above.

A pan of cornbread, with several slices removed, with plates of cornbread and a dish of honey to the side.

Whole Grain Cornbread

Cornbread is the perfect accompaniment to fall soups and stews. This recipe is made with whole grains for a little extra goodness, and has just the right amount of sweetness to balance out a spicy chili.
5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dishes
Cuisine American
Servings 12 servings
Calories 190 kcal

Ingredients
  

  • 1 cup white whole wheat flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup white sugar
  • 1 egg
  • 1 cup milk
  • 1/3 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.

Notes

Substitutions: You can substitute maple syrup or honey for the sugar in this recipe if you want a naturally sweetened alternative. I have tried both, and they turned out well. 
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. For longer storage, keep the wrapped cornbread in a freezer container for up to 3 months.

Nutrition

Calories: 190kcalCarbohydrates: 29gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 30mgSodium: 319mgPotassium: 91mgFiber: 2gSugar: 12gVitamin A: 210IUCalcium: 75mgIron: 1mg
Keyword cornbread, whole grain cornbread
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