Whole Wheat Cornbread Recipe
Northern-style cornbread recipe that's the perfect side for chilis, soups, BBQ, and more!
Servings: 16 Servings
Calories: 156kcal
Equipment
- Liquid Measuring Cups
- 9x9 Metal Baking Pan (8x8 will also work!)
Ingredients
- ½ Cup salted butter, melted
- 2 large eggs
- 1 + ¼ Cup buttermilk*
- ½ Cup brown sugar (light or dark)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ Cup cornmeal
- ½ Cup all-purpose flour
- 1 Cup whole wheat flour
Instructions
- In a large mixing bowl, whisk together the wet ingredients.½ Cup salted butter, melted, 2 large eggs, 1 + ¼ Cup buttermilk*
- Add the brown sugar and whisk to mix and dissolve it into the wet ingredients.½ Cup brown sugar
- Slowly stir in the dry ingredients until JUST combined (a few lumps are ok!). Avoid overmixing for the best texture.1 Tablespoon baking powder, ½ teaspoon salt, ½ Cup cornmeal, ½ Cup all-purpose flour, 1 Cup whole wheat flour
- Allow the batter to rest for 10-minutes.
- While the batter rests, preheat the oven to 350°F and grease a 9x9 metal baking pan.
- Transfer the batter into the prepared pan and spread it into an even layer.
- Bake for 28-32 minutes, until the top and edges are golden and a toothpick inserted into the center comes out clean (a few crumbs are ok).
- Set the pan on a wire rack and allow it to rest at least 10-minutes before slicing.
- Serve and enjoy!
Video
Notes
*don’t have buttermilk? no problem! You can make a substitute with a combination with regular dairy milk + either white vinegar or lemon juice! For the 1 + ¼ Cup of buttermilk called for in the recipe, simply add 1 Tablespoon + a shy 1 teaspoon of white vinegar or lemon juice to 1 + ¼ Cup of dairy milk, give it a stir, and let it sit for 10-15 minutes. Give it another stir and then it’s ready to use.
Option to use a neutral oil in place of the butter. If you don't happen to have butter on hand, you can replace the butter 1-for-1 with canola or vegetable oil.
Storage: store fully-cooled cornbread covered with plastic wrap or in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. See blog post for information on freezing.
Nutrition
Calories: 156kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 228mg | Potassium: 91mg | Fiber: 1g | Sugar: 8g | Vitamin A: 239IU | Calcium: 80mg | Iron: 1mg
