Whole Grain Cornbread

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Whole Grain Cornbread is an easy cornbread recipe with added nutrition from whole wheat flour.  It’s hearty, mildly sweet and perfect with a bowl of chili!


One of my favorite side dishes is a nice, hearty cornbread.  It’s not just for stew, chili, and soup.  It’s also great with grilled meats and fish, salads, and even for breakfast!  

Cornbread is one of my go-to side dishes when I need to crank out a quick dinner.  That’s exactly what I had to do tonight, so I whipped up a quick cornbread batter and popped it in the oven.  

I was actually looking for an excuse to make it.  It’s so homey and comforting, especially when it’s nice and warm from the oven.  

What’s really comforting is that this Whole Grain Cornbread is healthier, without sacrificing a moist texture.  I don’t normally go for an overly sweet cornbread — just a hint of sweetness is all I need.  Besides, if you like it sweet you can always drizzle some honey over the top or slather on some maple butter.  

I didn’t do that tonight.  I’m still working off the holidays, so I’m laying off the indulgences…..for at least a few more days. 🙂

I made this cornbread whole grain by using whole wheat white flour in place of all purpose flour.  I typically like to do that any time I bake muffins, banana bread, etc. 

This Whole Grain Cornbread is a bit healthier, and nobody is going to know.  That’s a very good thing.

Love cornbread?  See these cornbread recipes:

Blueberry cornbread

Butternut squash cornbread

Skillet cornbread

Southern Cornbread

Zucchini cornbread

Whole Grain Cornbread

Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Whole Grain Cornbread is an easy cornbread recipe with added nutrition from whole wheat flour.  It's hearty, mildly sweet and perfect with a bowl of chili!

Whole Grain Cornbread


  • 1 cup white whole wheat flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/3 cup neutral flavored oil
  • 3 tablespoons pure maple syrup
  • 1 cup low-fat buttermilk


  1. Preheat the oven to 350 degrees. Spray a standard size loaf pan with cooking spray.
  2. In a large bowl, whisk together the flours, cornmeal, baking powder, and salt. Set aside.
  3. In a medium bowl, whisk together the eggs, canola oil, maple syrup, and buttermilk until combined. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Pour the batter into the prepared loaf pan and smooth the top. Bake at 350 degrees for 30-35 minutes until the top is lightly browned and a toothpick inserted into the center comes out clean. Cool slightly on a wire rack.


  • Honey may be used in place of the maple syrup.
  • Melted, unsalted butter may be used in place of the canola oil.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 183 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 20mg Sodium: 321mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 4g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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