Whole Grain Cornbread {Recipe Updated 2/27/15}


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 adding some whole wheat flour in place of some of the all-purpose flour.  I typically like to do that any time I bake muffins, banana bread, etc.  Any time a recipe calls for all-purpose flour, you can safely substitute half whole wheat or whole wheat white flour in place of the all-purpose flour.  You can even use whole wheat pastry flour.  This makes baked goods more nutritious, and we can all use some more of that, especially this time of year.  I think you’ll enjoy this cornbread, and nobody will know it’s healthier.  That’s a very good thing.

Whole Grain Cornbread
Prep time
Cook time
Total time
This cornbread is healthier, but nobody will know it! It's nice and crisp on the outside, and moist on the inside. Make it even more indulgent with a little butter, honey, or both!
Serves: 8-10 servings
  • ½ cup all purpose flour
  • ½ cup whole wheat or whole wheat white flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ⅓ cup canola 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.
Recipe by Flavor the Moments.

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