My daughters love this cornbread so much they would happily eat it for dessert. 
I happen to be more of a dark chocolate girl, but I do love the fact that this version of corn bread has actual bits of corn in the batter. This recipe would be a great addition to any Thanksgiving spread, but could easily be served as a side to dishes like chili or other soups throughout the year. And if you like to switch things up consider adding some jalapeno bits or other spices to the batter or you could also add Swiss or Parmesan cheese instead of the cheddar. Don’t be afraid to make it your own!
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Whole-Grain Cornbread
Yield: 6 – 8 side servings
Ingredients
- 2/3 cup + 1 tablespoon whole-wheat flour
- 1/2 cup whole grain corn meal, preferably organic (I used Arrowhead Mills)
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons butter
- 3/4 cup corn kernels (I used unthawed frozen ones)
- 1/2 cup heavy cream
- 1 tablespoon 100% pure maple syrup
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup freshly grated sharp cheddar cheese
Directions
- Preheat oven to 350 degrees F.
- Whisk 2/3 cup whole-wheat flour together with corn meal, baking powder and salt.
- In a small pan over medium heat melt the butter. Whisk in 1 tablespoon whole-wheat flour and keep whisking until it begins to brown. Add the frozen corn kernels and let thaw in pan for a minute. Pour in heavy cream and whisk entire mixture together until it thickens (should only take a couple minutes). Mix in tablespoon of maple syrup and remove from heat.
- Add creamed corn mixture, eggs, sour cream and grated cheese to dry flour mixture. Blend together well without overmixing.
- Pour batter into a square or round glass baking dish.
- Bake for 25 minutes or until toothpick comes out clean.
Looks yummy, but being a Southerner from Alabama, I probably would just leave out the maple syrup. They say you can tell you are in the south because your tea is sweet and your cornbread isn’t.
Stacey
This looks yummy, I will try this recipe next. I just made cornbread last night, it was a lil simpler, but also had fresh corn in it! I can’t wait to see your other “Holiday Recipes”!! Thanks for continuing to share your knowledge.
I like cornbread for breakfast AND dessert now!!
Sounds great!! Any suggestions on how to modify to not have whole corn? Trying to get my husband to like cornbread & I know that isn’t going to work for him.
Most of the cornbread recipes i’ve seen don’t have corn kernels in them. There is also a “Hot Water Cornbread” that you can look into. It’s made with same amounts of hot water and cornmeal (it’s supposed to be self rising cornmeal, but you can just add baking powder and flour to your cornmeal, I believe) then you fry it up in a little oil. I have yet to try it, but am going to very soon! I’ve heard it’s YUMMY! Good luck
You could just leave the corn bits out…should still work just fine!
You could just leave out the corn kernels and it would probably still turn out just fine.
love this cornbread recipe! btw, you can’t even imagine how wonderful cornbread is with FRESHLY-milled cornmeal from a grain mill. beats any kind of store-bought!
Can you substitute something for the sour cream?
I tried plain greek yogurt….it worked but they were a bit bland…
What kind of cheese did you use?
Hmmm…maybe plain yogurt, but I have not tried it yet myself.
Joani,
I normally use buttermilk in my corn bread instead of yogurt, so I guess you could sub that. There is supposed to be a reaction between the baking powder (or soda) and the yogurt (or buttermilk) that creates bubbles to help it rise. I would think if you didn’t put something acidic in, the cornbread would be a bit flat. More details on how baking powder works: http://en.wikipedia.org/wiki/Baking_powder OR http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
If you can’t do dairy, you may be able to substitute a little lemon juice or vinegar to get the acid, but I an not sure what that will do to the taste.
Stacey
Yum! This recipe is perfect timing because I made chili and need some cornbread
Just made this…it was AMAZING! We had to use whole milk and just a little bit of cheese due to just using what we had on hand, but it was still delicious. Went perfectly with our split pea soup. Your recipes have never failed me…we LOVE them!!
is this a sweeter corn bread…I had a real sweet one that was really good…am sure it was made with foods I don’t want to know where in there…
This looks great! I’m so glad you did a sugar-less cornbread recipe! Thanks & Happy Thanksgiving!
You can grind your own cornmeal from popcorn. It works great. Thanks for the recipe.
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We made this the other niight to have with our beef and barley stew. DELICIOUS!
I’ve been trying to find healthy recipes for Thanksgiving. This is perfect!
I made this recipe for a tailgate today, and everyone loved it! Thanks so much for a great cornbread. My husband loves to make chili, and this recipe will make me much more excited for those nights!
I love cornbread and this looks great, just found your website.
We thought this was delicious. I used skim milk instead of cream because that’s what I had on hand and omitted the corn because we were having cornbread with vegetable soup which had corn. Instead of step 3, just added melted butter. Light and delicious.
Hi there- just a note to anyone about to try this- I left out the cheese (because cheese is really expensive where I live, out of the US) and it came out a bit bland. I know its not fair to judge the recipe based on my change! its a good recipe but if you are going to make the same change I did, then make sure to substitute something else with some flavor, even if its just addt’l salt/maple syrup, some jalepenos etc.
This was a big hit with my whole family. Thanks!
Made this tonight! It was a huge hit! Even better with just a little honey drizzled over it! MmmmMmmmMmmm! My one year old who is very hesitant with any kind of new food gobbled it down then wanted some more. I froze the leftovers.
Thanks so much for the recipe!
[...] highlight of Monday, and probably my entire week, was my great success in making Whole Grain Corn Bread. I mean it – this stuff is incredible! I followed the recipe exactly, and – when it was [...]