Whole Wheat Cornbread – a delicious recipe with cornmeal, whole wheat flour, baking powder, salt, corn kernels, egg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 degrees F.
2
Coat an 8-inch-square baking pan with cooking spray.
3
Whisk cornmeal, flour, baking powder and salt in a large bowl.
4
Pulse corn and egg in a food processor or blender until almost smooth.
5
Add milk, oil and honey and pulse until combined.
6
Add the liquid ingredients to the dry ingredients and stir until just combined.
7
Scrape the batter into the prepared pan, spreading evenly.
8
Bake the cornbread until a toothpick inserted in the center comes out clean (25 to 30 minutes).
9
Let cool in the pan for 10 minutes.
10
Serve warm or at room temperature.
11
Cool and store airtight at room temperature for up to 1 day or refrigerate for up to 3 days.
12
Reheat if desired.
401
kcal
Calories
17
g
Fat
56
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 ¼ cups yellow whole grain cornmeal (fine or medium), ¾ cup white whole wheat flour, 1 teaspoon baking powder, ½ teaspoon salt, and more.
Yes, Whole Wheat Cornbread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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