Whole Wheat Cornbread
I didn’t grow up loving chili or stew, or anything containing tomatoes really. For some reason, tomatoes were on the same list as grape jelly; you know, the ‘gross me out’ list. As a matter of fact, I ate pasta plain too! No sauce, no nothin’, just to avoid having to consume tomatoes! (I can hear my mom now, but you ate pizza! Yep, I did, and I loved it! I don’t know what to say…kids are crazy!)
I still sorta have that issue, but at least now I eat (and love) the main dish too, I just love the cornbread more!
I’m going to go way off track here for a second and tell you a story within a story, in honor of my dad. He was many things, but a baker he was not. You cannot use baking soda in place of baking powder, ever, and if you do, your family will make sad, bitter faces and cry because you ruined their cornbread (and for me, that was huge, since that’s all I ate on chili night, haha). Yep, my dad, bless his heart, did this one night and made a dinner we’d never forget! We still laugh about it to this day.
Whether you make it in an 8 x 8 pan or in muffin cups, these little cornbread muffins will be a staple in your fall recipe box! Promise! Oh, and if you need the perfect classic chili to have with your cornbread, get my recipe here!
Whole Wheat Cornbread
Ingredients
- 1 cup white whole wheat flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1/4 cup honey
- 1 cup milk
- 1/4 cup butter, melted (may substitute coconut oil)
- 1 egg
- 1/2 tsp sea salt
Instructions
- Preheat oven to 400 degrees
- In a medium bowl, stir whole wheat flour, cornmeal, and baking powder
- In a small bowl whisk egg, milk, and honey.
- Pour wet ingredients into dry and mix well.
- Stir in melted butter.
- Pour into a prepared 8 x 8 baking dish or lined muffin pan.
- Bake for 16-18 minutes, rotating halfway through.
- Serve with butter and honey or just by itself.
Nutrition
Try it tonight with this chili or beef stew!
About Kristine
Kristine is a self-taught cookie baker and photographer. She's passionate about finding time for everything and making baking, crafting and homemaking simple. More...
This whole wheat cornbread is a quick and easy side dish for Thanksgiving or any occasion!! Looks delicious.
Thank you so much Ludmilla! I could eat it as a side for pretty much anything! 🙂
One of my favorite things about fall is the food. Cornbread is one of my favorites! Add this to some amazing chili and we have ourselves a delicious dinner! YUM!
Cindy, I couldn’t agree more! I love fall (and fall food, haha) so much!
Whole wheat cornbread sounds amazing. This would a great addition to our holiday spread!
Thank you! A slightly healthier version of a traditional favorite for sure! MMM!
Cornbread is a staple here in the south. Thanks for sharing your recipe.
Heck yes it is! My dad was from Tennessee, so we ate it with almost everything! Love it!
I physically cannot eat a bowl of chili without some cornbread. Love this whole wheat recipe!
You and me both Helen, haha! It’s not possible. Thank you so much! 🙂
I usually make my cornbread from a box. This looks wonderful and perfect with a bowl of chili. Can’t wait for fall weather.
Thank you Ali! Me too, I’m waiting not very patiently! 🙂
Your cornbread looks fabulous! I’ve never tried making it with whole wheat before, but I like to add whole grains whenever possible – must try!
Thank you Lisa! I agree, if I can sub out the flour for white whole wheat, it’s a win!
I love a good cornbread recipe. I definitely want to make a stew to go with these.. Good thing the weather is cooling off finally!
Thank you so much Tina! I agree cornbread and stew is the best fall food out there! 🙂
I’ve never tried cornbread before, but that looks delicious and now I really want a taste!
This is exactly what I’m in the mood for. Growing up, we used to have “johnny cake” with maple syrup and butter.