Whole Grain Cornbread
on Feb 20, 2014, Updated Jan 14, 2025
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This 100% Whole Grain Cornbread recipe is made with real butter and sweetened with honey. It takes about 5 minutes to throw together and is a delicious whole grain version of old-fashioned cornbread. My family gobbles it up!
Today I’m sharing one of my all time favorite whole grain cornbread recipes that comes from the cookbook King Arthur Flour Whole Grain Baking. It uses honey for the sweetener and real butter for the oil which I love, and it always comes out great. It’s light and fluffy, moist while still being a little crumbly, and I dare say it’s good for you. There’s really no need to buy a cornbread mix from the store when making it from scratch is this easy.
Corn bread goes so well with just about any soup or stew. If you are looking for ideas, try vegetable soup, easy broccoli and cheddar soup and homemade beef stew.
Looking for a classic cornbread recipe to try? Hundreds of people have made and loved this easy homemade cornbread recipe!
17 Best Cornbread Recipes Ever!
Table of Contents
Why You’ll Love This Recipe
- Whole grain corn bread is packed with fiber, vitamins, and minerals, making it a healthier alternative to breads made with refined grains.
- The robust, earthy flavor of whole grain corn adds depth and richness to the bread.
- Whole grain corn bread pairs beautifully with a variety of dishes, from chili and stews to salads and soups, and can be customized with additions like cheese, herbs, or jalapeños for extra zest.
Recipe Ingredients
- Cornmeal
- Whole wheat pastry flour
- Buttermilk
- Honey
- Eggs
- Butter
See the recipe card for full information on ingredients and quantities.
How To Make Whole Grain Cornbread
Step #1. Preheat the oven and grease a 9-inch cast iron skillet or 9×9 inch baking dish and set aside. In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Step #2. In a separate bowl whisk together the buttermilk, honey, eggs, and melted butter. Add all of the dry ingredients to the wet and stir quickly just until a thick batter comes together. Don’t over mix.
Step #3. Add the batter to the prepared pan, spread it around evenly.
Step #4. Bake in the oven until the top is golden brown and a tooth pick inserted into the center comes out clean, about 30 to 35 minutes. Serve warm.
Recipe FAQs
There are a couple of different substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let rest for 5 minutes before using. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.
Corn bread is best when freshly baked, but it can be made up to 8 hours ahead.
What to serve with corn bread?
Cornbread pairs excellently with a variety of dishes. It’s perfect for soaking up the flavors of chili and stews, or for complementing barbecued and smoked meats. Easy White Chicken Chili Recipe and Easy Slow Cooker Chili are excellent choices.
For a lighter touch, serve it with salads or simply spread with butter, honey, or jam. During the holidays, it’s a comforting addition alongside turkey and roasted vegetables, adding a warm, rustic touch to any meal.
Expert Tips
- Mix the batter just until the wet and dry ingredients are combined. Overmixing can lead to dense cornbread as it develops the gluten in the wheat flour.
- For a crispy crust, preheat your baking pan, whether it’s a cast-iron skillet or a baking dish, in the oven with a bit of oil before adding the batter. This leads to a beautifully browned bottom and edges.
- Customize your cornbread with add-ins like jalapeños for heat, cheese for richness, or fresh corn kernels for bursts of sweetness. Herbs like rosemary or thyme can also add a savory note.
More Cornbread Recipes To Consider
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Crispy Cornbread Fritters: A Simple Southern Delight
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Whole Grain Cornbread
Ingredients
- 2 cups Cornmeal
- 2 cups whole wheat pastry flour, finely ground and sifted white whole wheat berries if grinding your own
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 1/4 cup honey
- 2 large eggs
- 1/2 cup butter, melted
Instructions
- Preheat the oven to 400 degrees.Grease a 9-inch cast iron skillet or 9×9 inch baking dish and set aside.
- In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl whisk together the buttermilk, honey, eggs, and melted butter. Add all of the dry ingredients to the wet and stir quickly just until a thick batter comes together. Don’t over mix.
- Add the batter to the prepared pan, spread it around evenly, and then bake in the hot oven until the top is golden brown and a tooth pick inserted into the center comes out clean, about 30 to 35 minutes. Remove from the oven and serve warm.
Notes
- The secret to keeping it from being too dry, which can often happen with whole grains, is adding a bit of extra virgin olive oil and a generous pour of buttermilk. This duo works wonders, giving the bread a moist texture that just melts in your mouth.
- One of the best parts of this recipe is how adaptable it is. Sometimes I throw in a handful of chopped jalapeños and sharp cheddar, or I might go for something simpler like a sprinkle of fresh herbs. You can really play around with the flavors depending on your mood or the season!
- Baking this bread in a well-seasoned cast-iron skillet not only impresses your dinner guests but also provides that irresistible crispy edge that makes southern-style cornbread so iconic.
Didn’t have the whole wheat pastry flour, but google said I could sub with 1 cup cake flour and 1 cup wheat flour. I also had to make the buttermilk with milk and lemon juice……done and done. Can you say yum?!? Out of habit, I put butter into my heated skillet, swirled it around poured the batter in. The final product was crunchy on the outside, fluffy on the inside. Leftovers were individually wrapped in plastic wrap, frozen and tossed into a freezer zipper bag. Now I can have a piece of great cornbread whenever I have the urge! Hip hip hooray! Next time I might have to try that Cornbread Crumble! It sounds good too! Thanks for the great recipe!!!
I’m so glad you liked it Deb! I need to know more about YOU since we are BBF’s now. Where are you writing from? Do you have kids?! I’d love to know a little more.
Hi. So I made this recipe but halved everything since i wanted a smaller portion. I’m.not sure what went wrong, but the bread was really crumbly and crunchy on the inside, like you could taste the corn meal kernals. What did I do wrong? I’d really like to try it again. Thanks!
You might have a pretty coarsely ground corn meal to work with… you’d need to add more of a liquid but I’m not sure how much since I’m not there with you. Sorry it didn’t quite turn out.
AuntSue
Cornbread is quick and yummy. But, wow, that is double the size of my recipe for the same size pan. I add honey and butter to make it good, but I think adding the buttermilk must make it great!
I have a good recipe for leftover cornbread.
Cornbread Crumble
1/2 batch of leftover cornbread, more or less (about 1/4 of your recipe)
1 pound hamburger, break up and saute with onions and green pepper, then drain off fat
1 diced onion
1 diced green pepper
1 cup salsa
1 can sliced olives
1 can corn, drained
2 cups shredded cheese Mexican blend
Grease 2 qt casserole dish
Crumble all cornbread with clean hands
Lightly press 2/3 of cornbread crumbs into greased casserole dish
Combine drained hamburger with salsa, olives and corn.
Layer hamburger mixture on top of cornbread in dish,
Sprinkle with 1 cup of chesse.
Sprinkle remainder of cornbread crumbs over top of cheese
Bake at 350 degrees for 30 minutes, until slightly crusty
Top with remaining cup of cheese, bake 10 more minutes, until cheese is melted
I’m going to have to make an extra batch of cornbread this weekend just for this. It sounds AMAZING!