Made with whole-grain cornmeal and white whole-wheat flour, this healthy cornbread recipe is quick enough for a weeknight and perfect to serve with chili or instead of dinner rolls. We like to make a few extra batches of the dry mix and store it in the freezer. To make a batch of cornbread, just measure out 2 cups of dry mix and combine with the liquid ingredients. If you don't want to pull out your food processor, you can skip pureeing the corn in Step 2 and instead whisk an 8-ounce can of creamed corn with the egg, milk, oil and sugar before combining with the dry ingredients. Source: EatingWell Magazine, September/October 2013

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Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray.

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  • Whisk cornmeal, flour, baking powder and salt in a large bowl. Pulse corn and egg in a food processor or blender until almost smooth. Add milk, oil and honey (or sugar); pulse until combined. Add the liquid ingredients to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.

  • Bake the cornbread until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan for at least 10 minutes. Serve warm or at room temperature

Tips

Make Ahead Tip: Cool and store airtight at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat if desired.

Whole-grain cornmeal (with the nutritious germ and fiber-rich bran left intact) is increasingly available in well-stocked supermarkets. Look for “whole grain” on the label. For this recipe, we recommend using “fine” or “medium” whole-grain cornmeal.

White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Nutrition Facts

188 calories; 6.2 g total fat; 0.8 g saturated fat; 22 mg cholesterol; 209 mg sodium. 147 mg potassium; 30.3 g carbohydrates; 2.6 g fiber; 8 g sugar; 4.6 g protein; 136 IU vitamin a iu; 1 mg vitamin c; 15 mcg folate; 60 mg calcium; 2 mg iron; 31 mg magnesium; 6 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/12/2018
This is one of my favorite corn breads. I have made it both by using the food processor to liquefy the corn and by using creamed corn from a can. I much preferred the first method. I didn't find the flavor of the whole wheat to be overpowering but I frequently bake with white whole wheat so perhaps I'm more accustomed to it. Next time I want to try this with 100% corn meal and no flour. I like the crumbly texture this gives the bread and use a locally produced corn meal which gives the bread extra flavor. Read More
Rating: 2 stars
09/03/2013
Flavor... Meh Like the idea of honey instead of a more processed sugar but the flour & honey together tasted too much like some of the whole wheat sandwich bread recipes I make instead of like cornbread. May play around with the pureed corn idea though. Pros: Like the idea of the pureed corn Cons: Could taste the white whole wheat flour too much. Read More