Wholesome Cornbread

14 Reviews
From the EatingWell Kitchen

An excellent cornbread to serve with chili.

Ingredients 9 servings

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Original recipe yields 9 servings
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  • 1 1/4 cups yellow cornmeal
  • 3/4 cup whole-wheat flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 1/4 cups buttermilk
  • 2 tablespoons canola oil

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Per serving: 164 calories; 5 g fat(1 g sat); 3 g fiber; 27 g carbohydrates; 5 g protein; 4 mcg folate; 22 mg cholesterol; 6 g sugars; 46 IU vitamin A; 0 mg vitamin C; 76 mg calcium; 0 mg iron; 316 mg sodium; 102 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 2 1/2 fat

Reviews 14

November 28, 2013
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By: EatingWell User
Does it rise like normal cornbread???? For use in cornbread apple stuffing: I made this with a dry buttermilk blend and water, because the liquid buttermilk that's left over just goes to waste. The first batch was really compact, like it didn't rise. Then I went to the store to get liquid buttermilk to try again, and discovered that has double the amount of sodium of the dry buttermilk! (Dad's on a low sodium diet
January 10, 2012
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By: Kat Y
This was my first attempt ever at cornbread. I was nervous on making it too sweet as some previous reviews had sounded, so added a little less than the required sugar, along with a little honey. However, I think it could have been a little sweeter. The texture and moisture were great, although I think I would appreciate a little more sweetness...maybe even a honey butter.
November 25, 2011
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By: EatingWell User
Moist & Delicious I made this for a cornbread stuffing recipe and had to stop myself from eating it before it got into the stuffing. I used whole grain medium grid cornmeal with white whole wheat flour. Pros: Easy to make, delicious.
November 21, 2011
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By: EatingWell User
Added fresh corn and it worked out just great! I used this for my Thanksgiving stuffing and for muffins very successfully. Blogged about both and will definitely make it again. http://katatethat.blogspot.com/2011/11/healthier-take-on-cornbreadand-rambling.html
November 17, 2011
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By: EatingWell User
Tasteless I cut down the sugar even though it is only 3 tbls just because I don't like a sweet cornbread. I even doubled the salt and this bread just has no flavor. I would try another recipe, don't use this one. Cons: no flavor
November 12, 2010
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By: EatingWell User
I used white whole wheat flour and it came out very good. Very quick and easy to make, not overly sweet like some cornbread can be. The sweetness comes out well, especially when you pair it with a savory dish like a soup or chili. I'll definitely make this again.
November 04, 2010
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By: EatingWell User
My husband and I thought it was delicious and we'll be having this a lot this winter with soups, stews and chili!
April 13, 2010
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By: EatingWell User
This recipe is delicious! I thought it was moist and not crumbly at all. I used Splenda instead of sugar and it came out wonderful. This one is a keeper and for now on will be the recipe I use for cornbread! Alice D.
September 22, 2009
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By: EatingWell User
My family loved it...I used whole wheat "white" flour from Bob's Redmill and it was tasty. I also added 6 oz of whole kernel corn. My daughter asked for the recipe to use with her college roommates. Laura, Templeton, CA