Whole-Wheat Cornbread

This sweet cornbread is the prefect accompaniment to a hot bowl of soup or chili. The key to making perfect cornbread is to use a cast iron skillet in order to get a crispy crust while the inside remains soft and moist.You can add other ingredients into this recipe such as corn, cheddar cheese, or green chilies.

Whole-Wheat Cornbread
Recipe adapted from Food Network Magazine Jan/Feb 2012

Ingredients:
-3/4 cup Cornmeal
-3/4 cup Whole-wheat flour
-3/4 teaspoon baking soda
-1/2 teaspoon salt
-1 3/4 cups buttermilk
-2 eggs
-1 tablespoon melted butter
-2 tablespoons honey

Directions:
– Preheat a 10-inch cast-iron skillet in a 425 degree oven.
-Whisk cornmeal, whole-wheat flour, baking soda and salt in a bowl.
– Separately, whisk buttermilk, eggs, butter and honey.
– Mix the dry ingredients into the wet ingredients.
– Coat the hot cast-iron skillet with cooking spray and add the batter.
– Bake until golden, 18-20 minutes.

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By | 2018-06-01T09:38:58+00:00 October 15th, 2012|breads/muffins, Sides|3 Comments

3 Comments

  1. Butternut Squash and Turkey Chili January 15, 2014 at 1:44 pm

    […] with shredded cheese, avocado, or Greek yogurt and for the ultimate comfort meal serve it with whole wheat cornbread on the […]

  2. […] healthy weeknight dinner.You can use store bought or boxed cornbread mix but I recommend making my whole wheat cornbread, which is what I […]

  3. Southern Cornbread Dressing - Key Ingredients November 29, 2016 at 9:34 am

    […] attempts I’ve finally achieved that. My preferred method for making cornbread can be found here but store-bought will work too. If making your own I recommend doing so a day ahead to save yourself […]

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