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.
From EatingWell: The Essential EatingWell Cookbook (2004)
An excellent cornbread to serve with chili.
14 Reviews for Wholesome Cornbread
My husband and I thought it was delicious and we'll be having this a lot this winter with soups, stews and chili!
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!
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
Very nice. A little too crumbly, but not bad at all. I loved the flavour - seems a little bland at first, then a lovely flavour comes through. I will make this again.