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!
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.
Print Recipe
Servings: 6 people
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.
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Gabriela says
Do you know how many calories thus would be? Do you think someone witj diabetes could have some of this?
Amy Taylor (comment moderator) says
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.
Hannah says
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.
Amy Taylor (comment moderator) says
We've not frozen this batter.
Jess says
How long would you say this keeps? Hoping to make it a few days ahead for an event.
Amy Taylor (comment moderator) says
Hi Jess. I find this website to be SO helpful: http://www.stilltasty.com/fooditems/index/16959.
Jen says
Has 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) says
Nope, we've never frozen this batter.
Hannah says
Did you every try this? I'm curious about the same thing. Thank so much!
Alice Wootton says
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.
Elizah says
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
Amy says
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.
Amy Taylor (comment moderator) says
Hmm. Not sure. You can definitely find different grinds. This might help: http://food52.com/blog/3698-cornmeal-vs-grits-vs-polenta-vs-masa.
Erin says
Can this recipe be used in a muffin tin instead of pan?
Amy Taylor (comment moderator) says
Sure, that should work.
Mandy says
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)
shawn says
Yes, you can use a GF all-purpose baking mix.
Nichole Martinez says
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.
Amy Taylor (comment moderator) says
Hello. Yes, if you'd like it to be both cheesy and a little sweet.
[email protected] says
I wonder if I can use whole farm milk instead of heavy cream and whole plain yogurt instead of sour cream?
Amy Taylor (comment moderator) says
Hi Jena. I think that will still work. You might need to lessen the amount of milk by a little.
[email protected] says
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.
Leigh says
Thanks! Those are exactly the two substitutions I want to try!
Karuna says
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!
Amy Taylor (comment moderator) says
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.
Denise says
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
Malena says
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!
Danielle says
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!
Rachel says
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!
Julie Owen says
I couldn't find the Arrowhead Mills corn meal so I bought Bob's Red Mill cornbread mix. Ideas on how to modify?
Amy Taylor (comment moderator) says
Hi Julie. No, sorry. I don't know what is in the Bob's mix. :)
Klara says
the recipe didn't show for the whole-grain cornbread
Amy Taylor (comment moderator) says
Brief technical difficulty. All is restored now. :)
Kellie says
Has anyone frozen the leftovers?
Jill says
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! :)
Amy Taylor (comment moderator) says
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
Heidi says
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.
Melissa says
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 :)
Katie says
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!
Amy Taylor (comment moderator) says
Hi Katie. You could probably get away with leaving the cheese out. Here is a vegan recipe for sour cream which I have used but I've never tried to use it in baking: http://mywholefoodlife.com/2014/03/18/dairy-free-sour-cream/. There are, of course, vegan sour creams in grocery stores but most do not have great ingredient lists. ~AMy
Becky says
I use n/f Greek Yogurt instead of sour cream, honey instead of maple syrup and jalepeno instead of corn
Nanci says
Has anyone tried Almond milk in place of the heavy cream?
Kelley says
do you have to use cheese? any suggestions to make it gluten free?
Amy says
I have yet to make a recipe from this blog that we did not enjoy and this is no different. Delicious!
Assistant to 100 Days (Amy) says
Hi Ashley. We do not provide nutrition information on our recipes. Our focus is on helping people cut out processed food while replacing them with real/whole foods. These posts help explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/, and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/. ~Amy
Ashley Hegmans says
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?
Cyn says
Any tips on how to do this in the bread maker?
Assistant to 100 Days (Amy) says
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
Pam says
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!
Assistant to 100 Days (Amy) says
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
Auth says
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.
Laura T. says
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!
Kali H says
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.
Kristen says
I made this tonight without the corn kernels and it was very bitter. Any ideas on what went wrong?
Assistant to 100 Days (Amy) says
Hi Kristen. The first thing that comes to mind is were your ingredients all fresh? ~Amy
Katie says
Hard or soft whole wheat flour?
Assistant to 100 Days (Amy) says
Hi Katie. Lisa typically uses white whole wheat. ~Amy
Jamie says
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!!
NancyP!!! says
This is great!!! It's a wonderful, healthy alternative to the old Jiffy cornbread mix. Pairs well with ham and beans! Thanks so much!
Katya says
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.
Sue Cadman says
Hi would this recipe work with gluten free flour ....I have a wheat intolerance?
Assistant to 100 Days (Amy) says
Hi Sue. We have not adapted the recipe but I think it would work fine. ~Amy
Laura Ponder says
Does the recipe work without the corn pieces? Love corn bread but hate corn! Lol
Assistant to 100 Days (Amy) says
Hi Laura. You can make it without the corn pieces. :) ~Amy
Jocelyn says
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!