Whole Wheat Cornbread
A hearty whole wheat cornbread with a slightly sweet flavor, perfect for wholesome meals, brunch, or as a side dish for soups and stews.
Ingredients
Instructions
- Mix dry ingredients: cornmeal, whole wheat flour, salt, baking soda, baking powder, and sugar in a large bowl.
- Mix wet ingredients: oil, milk, and egg (or egg whites) in a separate, large bowl.
- Fold dry ingredients into the wet ingredients until just combined.
- Pour the batter into an oiled baking pan.
- Bake in a preheated oven at 400°F (200°C) for 20 minutes or until golden brown.
Tips & Substitutions
For a sweeter cornbread, consider adding a bit more sugar or incorporating some honey into the wet ingredients. If you're looking for a gluten-free option, substitute the whole wheat flour with a gluten-free flour blend. Additionally, for a richer flavor, try using melted butter instead of oil. Including a handful of corn kernels can also enhance the texture and taste.
Serving Suggestions
This whole wheat cornbread pairs beautifully with chili or soups, making it a hearty side for a comforting meal. Serve it warm with a pat of butter or drizzle with honey for added flavor. You can also try it alongside a fresh garden salad for a delightful vegetarian meal. For a sweet treat, consider serving it with a dollop of jam or the same honey used in your favorite Coconut Oatmeal Crispies recipe.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply place individual slices in the microwave for about 15-20 seconds or warm in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Cornbread contains roughly 504 calories, with 5g protein, 48g carbohydrates, and 33g fat. It is a good source of iron (12% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1632mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread vegan?
Yes, you can easily make this cornbread vegan by replacing the egg with a flaxseed egg or applesauce. Use a plant-based milk and oil, like almond milk and coconut oil, to maintain the moisture and texture of the bread.
What can I add to make this cornbread more flavorful?
Consider adding spices such as cayenne pepper or smoked paprika for a kick. You can also mix in diced jalapeños, shredded cheese, or fresh herbs like chives to elevate the flavors of this cornbread.
How do I know when the cornbread is done baking?
The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean. If the edges start to darken too much before the center is cooked, you can cover it loosely with foil to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).