Recipe: Whole-Grain Cornbread

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!

4.8 from 12 reviews
Whole-Grain Cornbread
Serves: 6-8 side servings
  • 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
  1. Preheat oven to 350 degrees F.
  2. Whisk ⅔ cup whole-wheat flour together with corn meal, baking powder and salt.
  3. 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.
  4. Add creamed corn mixture, eggs, sour cream and grated cheese to dry flour mixture. Blend together well without overmixing.
  5. Pour batter into a square or round glass baking dish.
  6. Bake for 25 minutes or until toothpick comes out clean.
We recommend organic ingredients when feasible.


Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!


  1. Heidi |

    I just made this and I don’t know what I did but it was VERY bitter (inedible).
    I’m pretty sure it was the baking soda. But I’m confused because everyone says there’s turned out perfectly.
    So sad.

    • Melissa |

      Just checking, since you mentioned baking soda in your comment….this recipe calls for baking POWDER, not soda – that could DEFINITELY be what made it inedible – a whole Tbsp of baking soda would ruin it for sure (baking powder is only about 1/4 part baking soda, usually – depending on brand – mixed with something like cornstarch and cream of tartar, so baking powder gives the needed leavening but you use more of it, without the taste being so easily affected)…maybe that will help if you want to try again :)

  2. Jill |

    I would love to make this recipe tonight but I don’t have any heavy cream. I DO have buttermilk, which is what I’ve typically used to make cornbread (with white flour and sugar). I would love to make this whole grain version instead of the typical cornbread I make – can I sub the buttermilk for the heavy cream? Would I still need sour cream and, if not, how should I adjust the liquid measurements to ensure it isn’t dry? Thanks! :)

    • Amy Taylor (comment moderator) |

      Hi Jill. We’ve not tried subbing on this but I think it would work fine. Please let us know if you do and how it turns out. I would leave the sour cream in. ~Amy

  3. Kellie |

    Has anyone frozen the leftovers?

  4. Klara |

    the recipe didn’t show for the whole-grain cornbread

    • Amy Taylor (comment moderator) |

      Brief technical difficulty. All is restored now. :)

  5. Julie Owen |

    I couldn’t find the Arrowhead Mills corn meal so I bought Bob’s Red Mill cornbread mix. Ideas on how to modify?

    • Amy Taylor (comment moderator) |

      Hi Julie. No, sorry. I don’t know what is in the Bob’s mix. :)

  6. Rachel |

    I left out the corn kernels as I didn’t have any. My kids (ages 7-11) made this completely on their own and had so much fun doing so. It’s that easy! Absolutely delicious, moist cornbread. This one is a keeper!

  7. Danielle |

    This was great! I am used to “Jiffy” cornbread so it took a few bites to adjust but I love the savory taste! It’s moist too, which is great because I have made several cornbread recipes that come out too dry. I am going to freeze mine tonight so I will let everyone know how it turns out but I think it should work well!

  8. Malena |

    I made this corn bread and the Vegetarian Chili for dinner tonight. I used Greek yogurt instead of sour cream and half and half instead of cream. I also choose to leave out the corn pieces as well. My hubby said it is the best corn bread he has ever had! I would have to agree. It is deliciously moist and so good! I will for sure be making this again!

  9. Denise |

    I love this cornbread but I bake mine in my cast iron skillet. It’s the way my Mama cooked it and why bother with perfection 💕

1 5 6 7

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe (optional):