There are dozens and dozens of cornbread recipes out there. Some people swear by Jiffy, others are firmly attached to their favorite aunt/grandma/second-cousin-once-removed’s version. There are Northern and Southern styles of cornbread, versions laced with corn kernels, jalapenos, cheese, and more. I don’t want to take away from your favorite version… I have no family recipe and I’m not tied any specific brand-name mix either. What I do have is a soft and moist bread housed in a crispy exterior that pairs the heartiness of whole wheat flour with soft, sweet cornmeal.
This cornbread makes the perfect side dish for soup [may I suggest this or this, for starters?] and salad, or any light meal… just add a drizzle of honey and a pat of butter and call it a day. You won’t regret it… in fact, I think you’ll rather enjoy it!
Whole-Wheat Corn Bread
from Watching the Tree Limbs by Mary DeMuth
Ingredients:
- 2 eggs
- 1 cup skim milk
- 1/3 cup sugar
- 1/4 cup canola oil
- 1 cup cornmeal
- 3/4 cup whole wheat flour
- 1 tablespoon baking powder
Directions:
Preheat oven to 400 degrees, and grease a 9×11 pan or line a muffin tin with 14-16 muffin cups. Stir together eggs, milk, sugar, and oil in a mixing bowl. In a small bowl, mix cornmeal, flour, and baking powder. Fold dry ingredients into the wet ingredients until just combined. Pour into prepared pan(s) and bake for about 25 minutes [pan] or 12-15 minutes [muffin cups]. Serve with butter and honey and enjoy!
Question of the Day: How do you like your cornbread?
The Pajama Chef 
Mmmmm…I absolutely love corn muffins and haven’t made them in quite some time–I love your healthier version with whole wheat 🙂 My friend Anne e-mailed me her family’s recipe for “The Best Cornbread Ever,” and it truly was delicious, although it more closely resembled a sweet yellow cake…with a little corn mixed in 🙂
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I’m a huge fan of cornbread. I love that this one is healthy. 🙂
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Oooh, I love pictures of butter melting inside hot muffins . . .
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I love cornbread – such comfort food. I like mine crumbly warm soft and with butter. 🙂
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Oh these look good. I go back and forth on my thoughts about using whole wheat flour, but it seems like it works in this case. Unlike my unfortunately whole wheat chocolate chip cookies of 2010.
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haha whole wheat definitely has its place! 🙂
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Healthy cornbread?! I didn’t think there was such a thing! What a great idea!
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