This whole wheat cornbread comes together quickly in just one bowl. We use whole wheat flour and whole grain cornmeal to make this a healthier cornbread recipe.
Just like you (I’m guessing, because you’re here) we love cornbread, in all its comfort foodyness.
We have been making cornbread for years and years. We took our grandma’s recipe and put a healthier twist on it by converting it to whole wheat flour and reducing the sugar. It is now our go to recipe whenever we want to make cornbread.
Making our own whole wheat breads from scratch has been a long time tradition in our family. From sandwich bread to hamburger buns, biscuits, tortillas and breadsticks. Homemade tastes much better and is far better for you, especially if you use fresh whole grain flours.
What's Cool About This Recipe
- 100% Whole grain: We use whole wheat flour and whole grain cornmeal to make this whole grain cornbread.
- Easy to make: This wholesome cornbread recipe is super easy to make, just stir the dry ingredients together, add the wet ingredients, mix and bake.
- One bowl: You only need one bowl, something to stir with and a baking pan to have cornbread in no time.
- Low sugar: We have reduced the sugar to make a low sugar cornbread recipe. We like to serve ours with honey so we figured there was no need for a lot of sugar in the cornbread itself.
Ingredients and Substitutions
- Flour that works in this recipe
- Fresh milled from these grains: hard white wheat, soft white wheat.
- Store bought: whole white wheat flour, whole wheat pastry flour.
- Cornmeal: We like this medium grind whole grain cornmeal from Bob’s Red Mill.
- Organic cane sugar: We like to add a little sweetness to our cornbread, not too much though.
- Baking powder: We use baking powder as the leavener in this recipe.
- Salt: Adding salt intensifies the flavors and prevents blandness.
- Milk: We use whole cow’s milk but any milk should work.
- Oil: We usually use avocado oil or olive oil, any oil you bake with should do.
- Eggs: You’ll want to use large chicken eggs.
See recipe card for quantities.
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: In a large mixing bowl stir together the dry ingredients.
Step 2: Add the rest of the ingredients, stir until combined.
Step 3: Pour the batter into a well greased pan. A 10 inch cast iron skillet or 9x9 inch baking pan works well for this recipe.
Step 4: Bake for 25-30 minutes. Or until a toothpick inserted into the center comes out clean.
Store cornbread covered tightly at room temperature for 3-4 days.
How to Freeze
Wrap tightly in plastic wrap, place into a freezer safe bag or container and freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
Tips From Our Kitchen
Use a medium grind cornmeal.
If you have a kitchen scale we highly recommend using it to measure the ingredients, as it will give you the most consistent results.
Absolutely, we recommend using whole white wheat flour or whole wheat pastry flour. If you are grinding your own flour from whole wheat berries then hard white wheat or soft white wheat is best.
Whole Wheat Cornbread
- 1 ½ cups (192 grams) Whole white wheat flour or whole wheat pastry flour
- ½ cup (76 grams) Whole grain cornmeal medium grind
- ¼ cup (52 grams) Organic cane sugar
- 2 teaspoons (8 grams) Baking powder
- ½ teaspoon (3 grams) Salt
- 1 ½ cups (360 grams) Whole milk
- 2 large Eggs
- ¼ cup (48 grams) Oil avocado or olive
- Preheat the oven to 350°F
- In a large mixing bowl whisk together the dry ingredients.1 ½ cups (192 grams) Whole white wheat flour, ½ cup (76 grams) Whole grain cornmeal, ¼ cup (52 grams) Organic cane sugar, 2 teaspoons (8 grams) Baking powder, ½ teaspoon (3 grams) Salt
- Add the rest of the ingredients and whisk until combined.1 ½ cups (360 grams) Whole milk, 2 large Eggs, ¼ cup (48 grams) Oil
- Pour into a greased 9x9 inch baking pan or a well buttered 10 inch cast iron skillet.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean. Let cool a few minutes before slicing and serving.
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.