100 Days of Real Food

menu icon
go to homepage
  • About
    • Welcome
    • Original 100 Day Pledge
    • 100 Day Budget Pledge
    • FAQs
  • My Cookbooks
  • Resources
    • Our Shop
    • Meal Ideas & Resources
    • Mini-Pledge Progam
    • School Lunch Packing Chart
    • Favorite Amazon Buys
  • Blog
    • What Is Real Food?
    • How to Start
      • Real Food Tips
      • Eating Out and Travel
      • Food Shopping
      • How to Cook
      • Kitchen and Home
    • School Lunches
    • Snacks
    • Kids
      • Picky Eaters
      • Fun Stuff
  • Meal Plans
    • Real Food Meal Plans
    • School Lunch Plans
    • Free Weekly Dinner Plans
subscribe
search icon
Homepage link
  • About
    • Welcome
    • Original 100 Day Pledge
    • 100 Day Budget Pledge
    • FAQs
  • My Cookbooks
  • Resources
    • Our Shop
    • Meal Ideas & Resources
    • Mini-Pledge Progam
    • School Lunch Packing Chart
    • Favorite Amazon Buys
  • Blog
    • What Is Real Food?
    • How to Start
      • Real Food Tips
      • Eating Out and Travel
      • Food Shopping
      • How to Cook
      • Kitchen and Home
    • School Lunches
    • Snacks
    • Kids
      • Picky Eaters
      • Fun Stuff
  • Meal Plans
    • Real Food Meal Plans
    • School Lunch Plans
    • Free Weekly Dinner Plans
×
Home » Recipes

Whole-Grain Cornbread

16 Reviews / 4.9 Average
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.
↓ Jump to Recipe

Want to Save this Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!

Save Recipe

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

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.
16 Reviews / 4.9 Average
Prep Time: 15 minutes mins
Cook Time: 25 minutes mins
Total Time: 40 minutes mins
Course: Holiday, Sides
Cuisine: American
Method: Baked Goods
Diet: Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 6 people
Save Recipe Saved!

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.
Want weekly REAL FOOD meal plans made for you?→ Check It Out

More Recipes

  • Air fryer fingerling potatoes.
    Air Fryer Fingerling Potatoes
  • Fried potatoes and onions.
    Fried Potatoes and Onions
  • Mashed sweet potatoes.
    Mashed Sweet Potatoes Recipe
  • Air fryer whole chicken.
    Air Fryer Whole Chicken
4.6K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Leslie says

    July 01, 2020 at 9:35 pm

    Do you know if it will turn out if I leave the cheese out? Can I sub polenta for cornmeal?

    Reply
    • 100 Days Admin says

      July 02, 2020 at 10:25 am

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

      Reply
    • CBrown says

      November 06, 2022 at 3:48 pm

      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.

      Reply
  2. Caroline Johnson says

    January 11, 2019 at 12:45 pm

    Can whole milk sub for the heavy cream?

    Reply
    • 100 Days Admin says

      January 14, 2019 at 9:29 am

      Caroline,
      It should work if you mix ¾ cup whole milk and ¼ melted butter. - Nicole

      Reply
    • CBrown says

      November 06, 2022 at 3:42 pm

      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...

      Reply
  3. Breanna Dale says

    July 13, 2017 at 3:22 pm

    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. :)

    Reply
  4. Maggie says

    May 01, 2017 at 6:19 pm

    Would whole milk work in the place of heavy cream?

    Reply
    • Amy Taylor (comment moderator) says

      May 16, 2017 at 10:16 am

      Hello. I've made it with both and prefer the taste and texture with the cream.

      Reply
    • CBrown says

      November 06, 2022 at 3:44 pm

      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.

      Reply
  5. Brandi says

    April 09, 2017 at 11:39 am

    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!

    Reply
  6. Tracey says

    January 10, 2017 at 9:30 pm

    Can I use corn flour in place of cornmeal? If so do I need to make any adjustments.

    Reply
    • Amy Taylor (comment moderator) says

      January 17, 2017 at 11:23 am

      Hi. Corn flour is too fine. It would be more like corn cake. :)

      Reply
  7. courtney hawkinson says

    November 21, 2016 at 8:05 pm

    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!

    Reply
« Older Comments

Leave a Reply Cancel reply

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

Recipe Rating




Welcome!


Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

Learn More

Popular

  • Air fryer filet mignon.
    Air Fryer Filet Mignon
  • Air fryer zucchini.
    Air Fryer Zucchini
  • Garlic butter steak bites.
    Garlic Butter Steak Bites
  • Chicken sausage sheet pan.
    Chicken Sausage Sheet Pan

Seasonal

  • Sausage stir fry.
    Sausage Stir Fry
  • Sausage broccoli pasta.
    Sausage Broccoli Pasta
  • Chicken sausage pasta.
    Chicken Sausage Pasta
  • Steak with veggies.
    Steak with Veggies

Footer

↑ back to top

Browse

  • Cookbooks
  • Meal Plans
  • Recipes
  • Favorite Products
  • Free Downloads

Newsletter

  • Sign Up! for emails and updates

Blog

  • About
  • Comment Policy
  • Terms of Use
  • Privacy Policy
  • Partner With Us
  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 100 Days of Real Food