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. 100 Days Admin

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

    2. 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.

    1. 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…

  1. 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. :)

    1. 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.

  2. 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!

  3. courtney hawkinson

    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!