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!

Whole Grain Corn Bread from 100 Days of Real Food

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.
4.9 from 16 votes
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Print Recipe
Servings: 6 people

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F.
  • Whisk 2/3 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.
Tried this recipe?Let us know how it was!

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129 thoughts on “Whole-Grain Cornbread”

    1. 100 Days Admin

      Some of our readers have left the cheese out for more of a dessert cornbread, and they have also used polenta. – Nicole

  1. 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. :)

  2. 5 stars
    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!

  3. courtney hawkinson

    5 stars
    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!

    1. Amy Taylor (comment moderator)

      Hi there Gabriela. We do not provide the nutritional breakdown of our recipes. I also can’t really know how this would affect your blood sugar. It is a pretty hardy corn bread without added sugar but has both protein and fat.

  4. This is my new favorite recipe! Any idea if you can freeze the batter to thaw and bake later? I’d like to try making a few at a time.

  5. Has anyone tried freezing this batter to thaw & bake later? Looking for a good recipe to have on hand with my freezer meals. Thanks!

  6. 5 stars
    OH MY GOODNESS. THIS IS THE BEST CORNBREAD EVER! I can’t quit eating it!
    I did a few things different out of necessity or $$$.
    – not whole-grain corn meal
    – honey instead of syrup
    – plain organic yogurt instead of sour cream
    – extra sharp cheddar cheese
    – doubled the recipe
    – 8″ x 12″ glass baking dish

  7. The cornmeal I used must be the wrong kind. Are there different types? The cornmeal is a hard little round thing, like on the bottom of bagels and English muffins. Didn’t turn out too well.

  8. I was wondering if you could make this with gluten free flour? It seems like a great recipe but wasn’t sure if it could be made gluten free (I have Celiac Disease)

  9. Nichole Martinez

    Would you leave the cheese in if you want to put honey on the cornbread? I wasn’t sure if it made it really cheesy or if it just added flavor.

    1. Amy Taylor (comment moderator)

      Hi Jena. I think that will still work. You might need to lessen the amount of milk by a little.

      1. My son requested corn bread for breakfast with his morning eggs. I often defer to 100days for healthy, family friendly recipes. I followed this recipe and used whole milk instead of cream and plain whole yogurt instead of sour cream because I didn’t have the other ingredients in my fridge. It came out just fine and all was gone soon after coming out of the oven. We served it with a drizzle of honey.

  10. Hello,

    This recipe looks amazing! but I don’t have any whole wheat flour on hand and am really trying to stick to ingredients I already have rather than going out and purchasing for a single recipe. Can I substitute the whole wheat flour for almond /cashew/chickpea/quinoa flour? I make my own and have these available. Please let me know. Thank you!

    1. Amy Taylor (comment moderator)

      Hi Karuna. Sorry, we are rarely able to get to recipe questions in real time. Did you give it a whirl? We’ve not tried subbing anything other than a commercial gluten free blend. I am not sure how a nut or other flour might work.

  11. 5 stars
    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

  12. 4 stars
    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!

  13. 5 stars
    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!

  14. 5 stars
    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!

  15. 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! :)

    1. 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

  16. 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.

    1. 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 :)

  17. I was wondering if you had any ideas on how to sub the sour cream and cheese (my daughter is allergic to dairy)? I can typically just swap coconut oil and almond milk for milk/butter in any of your recipes and they are still fantastic!

  18. 5 stars
    This recipe is AMAZING! And this is coming from a person who does not normally like cornbread! Would you be able to let me know the nutritional values for this recipe?

    1. Assistant to 100 Days (Amy)

      Hi there. We’ve not tried a bread machine version of this. There are lots of bread machine cornbread recipes out there with varied ingredients. :) ~Amy

  19. I can’t find whole-grain cornmeal by Arrowwood Mills anywhere. I went to 4 different stores and they only carry yellow cornmeal or blue cornmeal. Where does Lisa buy the whole grain version? Thank you!

    1. Assistant to 100 Days (Amy)

      Hi Pam. Lisa does most of her shopping at Earth Fare. You can also find it at Whole Foods or order it online. I sometimes order the Bob’s Red Mill version. ~Amy

  20. I wanted a recipe to make for my daughter’s water polo team when I go to visit her in California. I used the pork recipe on chicken and I slow cooked it in the oven on 250 since I have to make a large amount. It turned out great.

  21. Just made this cornbread, turned out fantastic, I found it took exactly 25 min, perhaps each oven is different. My husband said it was the best he’s had…he had it for breakfast with jam! I made it with a chill, delicious!

  22. 4 stars
    As a girl who grew up on Jiffy cornbread mix I thought this would taste similar. Well it didn’t not but that’s not a bad thing. I think next time I’d add more cheese or use real maple syrup (only had Mrs. Butterworth’s in the pantry). The corn gave it a sweetness I wasn’t expecting but overall I was happy with it.

    I think it’s more about retraining your taste buds. It takes time but I’m more than willing to put in the effort. Thanks for your recipes, I enjoy trying a couple every week.

  23. We also made this tonight with the crockpot pulled pork. Both were good but this cornbread…amazing! Agree that it took more like 30-35 minutes than 25, but well worth the small wait!!

  24. 5 stars
    This is great!!! It’s a wonderful, healthy alternative to the old Jiffy cornbread mix. Pairs well with ham and beans! Thanks so much!

  25. 5 stars
    Made this today with the pulled pork recipe that you posted on Facebook. Both delicious. Had to bake a little longer than 25 minutes but turned out very well! Thank you.

  26. I also used skim milk instead of heavy cream just because I didn’t have any cream. Still excellent for those who watch fat grams!

  27. I just love this recipe as does every member of my family. Tonight I accidentally omitted the maple syrup, but even without the sweetener, it was still delicious! I use a bolted white corn meal milled at a local mill with cone grown in our state.

  28. 5 stars
    Growing up, I always loved Jiffy cornbread. Now that I’m older I cringe at the list of ingredients!! ICK!! SO anyway, tried your cornbread recipe last night to go with our 9 bean soup- subbed honey, and used buttermilk instead of heavy cream (because I had some frozen on hand). This cornbread was AWESOME!! I will NEVER make cornbread out of a box again! haha!! Thanks!!!

  29. Hi there! I wanted to let you know that stopping at step #3 of this recipe makes REALLY good sweet creamed corn. My fiancé says its even better than our local BBQ place! :)

  30. Can I use corn flour instead of corn meal…Corn flour is all I found at the grocery store…it’s Bob’s Red mill organic Whole Grain Corn Flour Stone Ground. Thanks!!!

    1. Assistant to 100 Days (Amy)

      Hi Christy. Corn flour, usually ground much more finely, will create a more dense, cake-like product. The texture will not feel like cornbread. ~Amy

  31. Making this tonight to go along with some homemade bison (grass-fed) chili! Will sub honey for the syrup, since we don’t have any in the house right now. Can’t wait to see how it turns out!

    1. Assistant to 100 Days (Amy)

      Hi Alyssa. Manufacturers think they can charge a bit more for a package labeled polenta but it is usually just plain old cornmeal. Technically, polenta is a dish. :) ~Amy

  32. 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!

  33. 5 stars
    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!!

  34. 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!

  35. 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??

    1. Assistant to 100 Days (Jill)

      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

      1. 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!

  36. 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!!

    1. Assistant to 100 Days (Jill)

      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

  37. I can’t find the Arrowmill Corn meal within 100miles from where I live, and teh 2 options at the store have more than just Whole Grain Corn – Not sure if I even saw Whole Grain Corn…any suggestions? I really want to try this – but I can’t find Corn Meal :(

  38. This was good! I wasn’t expecting it to be, we’re used to homeade cornbread with sugar. ha! We’re in Texas and might add bits of jalapenos next time to mix with the cheese.

  39. 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!

  40. 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.

  41. 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.

  42. 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!

  43. 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!!

  44. 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

  45. 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!

  46. 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.

    1. 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 :-)

  47. 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!! :-P

  48. 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

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