Recipe Image

Wholesome Cornbread

  • 20 m
  • 50 m
EatingWell Test Kitchen
“An excellent cornbread to serve with chili.”

Ingredients

    • 1¼ cups yellow cornmeal
    • ¾ cup whole-wheat flour
    • 3 tablespoons sugar
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 large egg, lightly beaten
    • 1¼ cups buttermilk
    • 2 tablespoons canola oil

Directions

  • 1 Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
  • 2 Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk and oil in a separate bowl. Add to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.
  • 3 Bake the cornbread until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for at least 5 minutes. Serve warm or at room temperature.
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