Whole Wheat Cornbread

A piece of cornbread cut in half on a plate and spread with butter and honey.

5 from 2 votes

This wholesome cornbread is made with whole wheat flour, whole grain cornmeal and reduced sugar. It makes an excellent side dish for chilis, soups and stews.

Prep Time10

Cook Time30

Total Time40

Course: Breads, Side Dish

Cuisine: American

Servings: servings

Calories: 217kcal

Author: Jessica and Merissa

Equipment

Ingredients

1 ½ cups (192 g) whole white wheat flour or whole wheat pastry flour
½ cup (76 g) Whole grain cornmeal medium grind
¼ cup (52 g) granulated cane sugar
2 teaspoons baking powder
½ teaspoon sea salt
1 ½ cups (360 g) whole milk
2 large eggs
¼ cup (48 g) oil avocado or olive

Instructions

Preheat the oven to 350°F
In a large mixing bowl whisk together the dry ingredients.
1 ½ cups whole white wheat flour, ½ cup Whole grain cornmeal, ¼ cup granulated cane sugar, 2 teaspoons baking powder, ½ teaspoon sea salt
Add the rest of the ingredients and whisk until combined.
1 ½ cups whole milk, 2 large eggs, ¼ cup 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.

Nutrition