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!
Looking for a classic cornbread recipe to try? Hundreds of people have made and loved this easy homemade cornbread recipe!
My Favorite Whole Grain Cornbread Recipe
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.
I'm kind of soup/chili/stew nut. They are easy to make, full of veggies and protein, and I love one pot meals. My family likes them but sometimes doesn't share my zeal for them (really, I could eat a soup meal twice a week without complaint). They are normally much happier when I have some bread or cornbread to go with the meal.
Common Questions About Making Cornbread:
What can I substitute for buttermilk?
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 1-¾ teaspoons cream of tartar plus 1 cup milk.
Can cornbread be made the day before?
Corn bread is best when freshly baked, but it can be made up to 8 hours ahead.
What do I serve with corn bread?
Whole Grain Cornbread
- Total Time: 40 minutes
- Yield: Serves 8
This 100% Whole Grain Cornbread recipe is made with real butter and sweetened with honey. It takes about 5 minutes to make and is a delicious whole grain version of old-fashioned cornbread.
- 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
- ¼ cup honey
- 2 large eggs
- ½ cup butter, melted
- Preheat the oven to 400 degrees.Grease a 9-inch cast iron skillet or 9x9 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.
Store any leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Keywords: whole grain baking, whole grain cornbread recipe, easy cornbread recipe, whole wheat cornbread, healthy cornbread
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.
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.
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!