Whole-Grain Cornbread

Whole-Grain Cornbread

2 Reviews
From: EatingWell Magazine, September/October 2013

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.

Ingredients 9 servings

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  • 1¼ cups yellow cornmeal, preferably whole-grain (see Tips)
  • ¾ cup white whole-wheat flour (see Tips)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup corn kernels, fresh or frozen, thawed
  • 1 large egg
  • ¾ cup low-fat milk
  • 3 tablespoons canola oil
  • 3 tablespoons honey or sugar


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
  2. 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.
  3. 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
  • 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 information

  • Serving size: 2½-inch square
  • Per serving: 188 calories; 6 g fat(1 g sat); 3 g fiber; 30 g carbohydrates; 5 g protein; 15 mcg folate; 22 mg cholesterol; 8 g sugars; 6 g added sugars; 136 IU vitamin A; 1 mg vitamin C; 60 mg calcium; 2 mg iron; 209 mg sodium; 147 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 fat

Reviews 2

March 12, 2018
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By: mscompmk
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.
September 03, 2013
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By: EatingWell User
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.
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