Whole Grain Cornbread

Author: SallyK / Date: 2019-09-11 @ 10:36 am / Print Me! /

Whole Grain Cornbread

This cornbread is far lower in calories than traditional cornbread. It makes a wonderful breakfast or snack. Spread it with butter or peanut butter for a special treat.

Makes about 9 pieces.


  • 1 1/4 c yellow cornmeal
  • 3/4 c whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1 1/4 c cultured buttermilk
  • 2 Tbsp honey


  1. Preheat oven to 400 degrees F and butter an 8 x 8 inch baking pan or 2 small (7" x 3.25") loaf pans.
  2. In a large bowl, whisk together the cornmeal, whole wheat flour, baking powder, baking soda, and salt.
  3. In a smaller bowl, lightly beat the egg. Add buttermilk and honey and beat until well-mixed.
  4. Add the egg mixture to the dry ingredients and stir just until combined. Do not over-mix.
  5. Spread into the prepared baking pan. Tap the pan on counter and gently shake until even.
  6. Bake 18 minutes, or until toothpick inserted in center comes out clean, and top is golden.
  7. Cool in pan 10 minutes, before cutting into squares or slices. Serve warm or at room temperature.