Wholesome Cornbread

From EatingWell: The Essential EatingWell Cookbook (2004) — Subscribe Now!

An excellent cornbread to serve with chili.

READER'S COMMENT:

"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....

Comments

Comment	Posted
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	9 weeks 3 hours ago
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. Heather	9 weeks 3 hours ago
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	9 weeks 3 hours ago
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	9 weeks 3 hours ago
I'm curious! Why don't you include sugar content in your nutritional assessment? This would be helpful for Diabetics. Harriette Hudson, Tallahassee, FL	9 weeks 3 hours ago
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	9 weeks 3 hours ago