Skip the store-bought batter, this whole-grain cornbread recipe is delicious. 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 cornbread has actual bits of corn in the batter. It pairs perfectly with chili on a cool night for dinner.
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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
Skip the store-bought batter, this whole-grain cornbread recipe is delicious. 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 cornbread has actual bits of corn in the batter. It pairs perfectly with chili on a cool night for dinner.
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Servings: 6 people
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Ingredients
- ⅔ cup whole-wheat flour (+ 1 extra tablespoon)
- ½ cup whole-grain cornmeal ((I used Arrowhead Mills))
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- 4 tablespoons butter
- ¾ cup corn ((I used unthawed frozen ones))
- ½ cup heavy cream
- 1 tablespoon pure maple syrup
- 2 eggs
- ½ cup sour cream
- ½ cup cheddar cheese (sharp, grated)
Instructions
- Preheat oven to 350 degrees F.
- Whisk ⅔ cup whole-wheat flour together with cornmeal, 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.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Whole-Grain Cornbread
Amount Per Serving
Calories 305
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Cholesterol 122mg41%
Sodium 220mg10%
Potassium 338mg10%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 4g4%
Protein 8g16%
Vitamin A 870IU17%
Vitamin C 1.2mg1%
Calcium 211mg21%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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Leslie says
Do you know if it will turn out if I leave the cheese out? Can I sub polenta for cornmeal?
100 Days Admin says
Some of our readers have left the cheese out for more of a dessert cornbread, and they have also used polenta. - Nicole
CBrown says
My MIL likes cottage cheese (she makes a broccoli cheese cornbread that's out of this world!), but you can leave the cheese out. But I wouldn't use polenta as it's a bit too gritty.
Caroline Johnson says
Can whole milk sub for the heavy cream?
100 Days Admin says
Caroline,
It should work if you mix ¾ cup whole milk and ¼ melted butter. - Nicole
CBrown says
Too late, probably, but you can also make a bit of a roux to mix thoroughly in with the milk. I used to do it all the time...
Breanna Dale says
Hello, I'm a registered dietitian. This looks delicious. Just wanted to suggest if you want to make it even healthier, you can swap your sour cream for plain Greek yogurt. Also, although you use maple syrup instead of regular sugar, it is still adding sugar. I do like that it is just 1 tbsp though. Moderation is the main thing to having sweets in your diet. :)
Maggie says
Would whole milk work in the place of heavy cream?
Amy Taylor (comment moderator) says
Hello. I've made it with both and prefer the taste and texture with the cream.
CBrown says
Very late for both you and Caroline, but I always used a roux or at least a flour / oil mixture and mixed in well with the milk and it was fine.
Brandi says
Made these these this morning, in muffin form, for my 11-year-old daughters lunch for the week. I accidentally bought coarse ground cornmeal so I was concerned she wouldn't like them. I also used plain greek yogurt instead of sour cream and mexican-blend cheese and parmesan cheese instead of sharp cheddar. She took one bite and exclaimed how much she loves them! Success!
Tracey says
Can I use corn flour in place of cornmeal? If so do I need to make any adjustments.
Amy Taylor (comment moderator) says
Hi. Corn flour is too fine. It would be more like corn cake. :)
courtney hawkinson says
this is the most delicious corn bread recipe i've ever made. most corn bread is dry and bland. most doctored recipes call for a can of creamed corn but i really like the use of a homemade version. i also mince the frozen corn. the presence of whole corn kernels seemed odd and my kids ended up picking them out. but otherwise, superb recipe!