Wholesome Cornbread

The Essential EatingWell Cookbook (2004)

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An excellent cornbread to serve with chili.

"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

Makes: 9 servings

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Total Time:


  • 1 1/4 cups yellow cornmeal
  • 3/4 cup whole-wheat flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 1/4 cups buttermilk
  • 2 tablespoons canola oil

Try this recipe with:


  1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
  2. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk and oil in a separate bowl. Add to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.
  3. Bake the cornbread until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for at least 5 minutes. Serve warm or at room temperature.


Per serving: 164 calories; 5 g fat (1 g sat, 2 g mono); 22 mg cholesterol; 27 g carbohydrates; 5 g protein; 3 g fiber; 287 mg sodium; 102 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 2 1/2 fat

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