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.
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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!

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132 thoughts on “Whole-Grain Cornbread”

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Recipe Rating

    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.

  1. 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.

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

  3. 5 stars
    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

  4. 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.

  5. 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)

  6. 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.

  7. 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.

  8. 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

  9. 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!

  10. 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!

  11. 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!

  12. 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

  13. 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 :)

  14. 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!

  15. 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

  16. 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

  17. 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.

  18. 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!

  19. 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.

  20. 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!!

  21. 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!

  22. 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.

  23. 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!