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!
Whole-Grain Cornbread
Serves: 6-8 side servings
Ingredients
- ⅔ cup + 1 tablespoon whole-wheat flour
- ½ cup whole grain corn meal, preferably organic (I used Arrowhead Mills)
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- 4 tablespoons butter
- ¾ cup corn kernels (I used unthawed frozen ones)
- ½ cup heavy cream
- 1 tablespoon 100% pure maple syrup
- 2 eggs
- ½ cup sour cream
- ½ cup freshly grated sharp cheddar cheese
Instructions
- Preheat oven to 350 degrees F.
- Whisk ⅔ 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.
I am not able to find Arrowmills Whole Grain Corn Meal, the 2 options I have found hae way more than Whole Grain Cornmeal and I don’t even think they said that – I just noticed that Bob’s Red Mill has some cornmeal that I might have better luck finding – but he has fine, medium and coarse ground. I would really like to make this – sounds great!!
Hi Alana. I have discovered that you can almost always find any of these products online at Amazon. I can’t guarantee it, but, I know I’ve bought sugar and flour through them before. Good luck. Jill
[...] cornbread recipe can be found at: http://www.100daysofrealfood.com/2011/11/15/recipe-whole-grain-cornbread/ Tweet This entry was posted in Dinner, Recipes and tagged eating well, soup, winter food. [...]
I can’t seem to find heavy cream in my area without any additives…even The Fresh Market doesn’t have it!
I made this cornbread last night and think something must have gone wrong in my baking process. The cornbread I made was almost a spongy consistency… not “dry” like most cornbreads I’ve had. Is this how yours is normally and just how you eat it? Or do you have any ideas as to what I maybe did wrong??
Hi Morgan. I wouldn’t say it is cake like or spongy. I’m not sure what might have went wrong. Sometimes using really large eggs will add additional moisture, so, not sure if that might possibly be an issue. Jill
I always buy large eggs and I don’t recall them being super large or anything — they were organic, which in my opinion, tend to be a little smaller. My whole-wheat flour and baking powder were on the older side though… I’ve since bought new/fresh and I’m going to try it again this week. Hopefully it turns out better! Thanks for the getting back!
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We loved this recipe!!
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Tried this tonight. Wonderful – my family didn’t even know that it was whole grain.
I have a batch in the oven now. My daughter saw the cornbread muffins on the lunch roundup, and has been begging me to make them. I can’t wait to see how they turn out. Keeping my fingers crossed!
Tried this recipe last night – and the whole family LOVED it! Thank you!!
I use plain, organic kefir in mine instead of the cream and it makes it really tasty!
[...] **Taken from 100 Days of Real Food. [...]
first time commenter. have been making several of your bread recipes. your whole wheat sandwich and whole wheat raisin breads are a staple in our home. i have been added a variety of seeds and oats into the sandwich bread for some variety and it’s so tasty.
anyways, this is the best corn bread i have every had! loved it. i used king arthur’s white whole wheat and this bread turned out so fluffy and moist. will definitely be making it again. thanks so much!!
made some tonight for my family. It was a BIG hit. Thanks for sharing.
Question: Do you think I could substitute honey for the maple syrup?
Hi Heather. Absolutely. ~Amy
[...] Whole Grain Cornbread: http://www.100daysofrealfood.com/2011/11/15/recipe-whole-grain-cornbread/ [...]
just put it in the oven… completely forgot to add the cheese and maple syrup though ( a bit ditracted…) hopefully it will be edible! I can do some syrup or honey on top at the end… and might prefer it without the cheese anyway… fingers crossed! LOL!
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