Wholesome Cornbread

From EatingWell: The Essential EatingWell Cookbook (2004)

An excellent cornbread to serve with chili.

READER'S COMMENT:

"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...

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13 Reviews for Wholesome Cornbread

01/10/2012

rnkat06

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.

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11/25/2011

Anonymous

Recommends this recipe

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.

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11/21/2011

Anonymous

Recommends this recipe

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-ra...

Comments

11/17/2011

Anonymous

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.

Comments

11/13/2010

Anonymous

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.

Comments