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
Ingredients
- 2/3 cup whole-wheat flour, + 1 extra tablespoon
- 1/2 cup whole-grain cornmeal, (I used Arrowhead Mills)
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons butter
- 3/4 cup corn, (I used unthawed frozen ones)
- 1/2 cup heavy cream
- 1 tablespoon pure maple syrup
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup cheddar cheese, sharp, grated
Instructions
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Preheat oven to 350 degrees F.
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Whisk 2/3 cup whole-wheat flour together with cornmeal, baking powder and salt.
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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.
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Add creamed corn mixture, eggs, sour cream and grated cheese to dry flour mixture. Blend together well without overmixing.
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Pour batter into a square or round glass baking dish.
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Bake for 25 minutes or until toothpick comes out clean.
Recipe Notes
We recommend organic ingredients when feasible.
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Nichole Martinez
August 24, 2015 at 5:53 pmWould 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.
Amy Taylor (comment moderator)
August 26, 2015 at 4:28 pmHello. Yes, if you’d like it to be both cheesy and a little sweet.
Mandy
September 16, 2015 at 7:33 pmI 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)
shawn
September 26, 2015 at 9:52 amYes, you can use a GF all-purpose baking mix.
Erin
September 28, 2015 at 8:16 amCan this recipe be used in a muffin tin instead of pan?
Amy Taylor (comment moderator)
September 30, 2015 at 7:30 amSure, that should work.
Amy
November 10, 2015 at 9:44 pmThe 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.
Amy Taylor (comment moderator)
November 20, 2015 at 10:19 amHmm. Not sure. You can definitely find different grinds. This might help: http://food52.com/blog/3698-cornmeal-vs-grits-vs-polenta-vs-masa.
Elizah
December 19, 2015 at 10:08 pmOH 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
Jen
March 13, 2016 at 4:53 pmHas anyone tried freezing this batter to thaw & bake later? Looking for a good recipe to have on hand with my freezer meals. Thanks!
Amy Taylor (comment moderator)
March 30, 2016 at 8:39 amNope, we’ve never frozen this batter.
Hannah
July 8, 2016 at 5:02 pmDid you every try this? I’m curious about the same thing. Thank so much!
Alice Wootton
September 13, 2016 at 11:20 amI freeze cornbread all the time. (Very handy come Thanksgiving time and chili season.) I’ve never frozen the batter. I’m not sure that would work.
Jess
June 22, 2016 at 11:27 pmHow long would you say this keeps? Hoping to make it a few days ahead for an event.
Amy Taylor (comment moderator)
June 28, 2016 at 5:32 pmHi Jess. I find this website to be SO helpful: http://www.stilltasty.com/fooditems/index/16959.
Hannah
July 7, 2016 at 7:35 pmThis 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.
Amy Taylor (comment moderator)
July 9, 2016 at 11:15 amWe’ve not frozen this batter.
Gabriela
October 11, 2016 at 11:43 amDo you know how many calories thus would be? Do you think someone witj diabetes could have some of this?
Amy Taylor (comment moderator)
November 13, 2016 at 6:18 pmHi 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.
courtney hawkinson
November 21, 2016 at 8:05 pmthis 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!
Tracey
January 10, 2017 at 9:30 pmCan I use corn flour in place of cornmeal? If so do I need to make any adjustments.
Amy Taylor (comment moderator)
January 17, 2017 at 11:23 amHi. Corn flour is too fine. It would be more like corn cake. :)
Brandi
April 9, 2017 at 11:39 amMade 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!
Maggie
May 1, 2017 at 6:19 pmWould whole milk work in the place of heavy cream?
Amy Taylor (comment moderator)
May 16, 2017 at 10:16 amHello. I’ve made it with both and prefer the taste and texture with the cream.
Breanna Dale
July 13, 2017 at 3:22 pmHello, 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. :)
Caroline Johnson
January 11, 2019 at 12:45 pmCan whole milk sub for the heavy cream?
100 Days Admin
January 14, 2019 at 9:29 amCaroline,
It should work if you mix ¾ cup whole milk and ¼ melted butter. – Nicole