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
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.
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
- 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.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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Can whole milk sub for the heavy cream?
Caroline,
It should work if you mix ¾ cup whole milk and ¼ melted butter. – Nicole
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. :)
Would whole milk work in the place of heavy cream?
Hello. I’ve made it with both and prefer the taste and texture with the cream.
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!
Can I use corn flour in place of cornmeal? If so do I need to make any adjustments.
Hi. Corn flour is too fine. It would be more like corn cake. :)
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!
Do you know how many calories thus would be? Do you think someone witj diabetes could have some of this?
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.
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.
We’ve not frozen this batter.
How long would you say this keeps? Hoping to make it a few days ahead for an event.
Hi Jess. I find this website to be SO helpful: http://www.stilltasty.com/fooditems/index/16959.
Has anyone tried freezing this batter to thaw & bake later? Looking for a good recipe to have on hand with my freezer meals. Thanks!
Did you every try this? I’m curious about the same thing. Thank so much!
I 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.
Nope, we’ve never frozen this batter.
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
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.
Hmm. Not sure. You can definitely find different grinds. This might help: http://food52.com/blog/3698-cornmeal-vs-grits-vs-polenta-vs-masa.
Can this recipe be used in a muffin tin instead of pan?
Sure, that should work.