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Wholesome Cornbread

The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.7 (40 votes)

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...
Wholesome Cornbread Recipe

14 Reviews for Wholesome Cornbread

09/22/2009
Anonymous

I thought this was very good. For me it was just right. It looked a little bland because of it's color (whole wheat flour) but it was very good to me. I liked the fact that it was lower in fat, etc and this was what I was looking for. Most of us are use to the yellow yellow look and the sweet taste of other cornbreads but we must reconditioned our taste buds to more healthier foods. One commenter said she could not eat it alone. I found it very tasty to eat alone and enjoyed it. Thanks for putting this recipe out there. Also my two family members haven't complained about it yet.

Trudy, Largo, MD

Comments
09/22/2009
Anonymous

This was bland and had a poor texture. I put it in the freezer for stuffing, not good enough to eat on its own.

Emily

Comments
09/22/2009
Anonymous

I'm curious! Why don't you include sugar content in your nutritional assessment? This would be helpful for Diabetics.

Harriette Hudson, Tallahassee, FL

Comments
09/22/2009
Anonymous

Delicious! Good flavor, not too sweet, and the perfect consistency to crumble over chili. I like that the recipe uses whole wheat flour to make it a little more healthy, while keeping a light texture.

Raedia

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