Whole Wheat Cornbread

A healthier cornbread made with whole wheat flour and naturally sweetened with honey! It's soft and moist and full of cornbread flavor!Since I’m totally on a fall kick over here, I decided I had to share my recipe for whole wheat cornbread to go with the Healthy Beef Stew I shared last week! They go together like bread and butter, quite literally!  Ha!

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!)

A healthier cornbread made with whole wheat flour and naturally sweetened with honey! It's soft and moist and full of cornbread flavor!What I did grow up loving though was the cornbread! In fact, I loved chili or stew night primarily because I knew cornbread would be on the side and I could eat one bite of stew with my 4 cornbread muffins!

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.

A healthier cornbread made with whole wheat flour and naturally sweetened with honey! It's soft and moist and full of cornbread flavor!Anyway, serving cornbread in the fall and winter is a must in my family. So, I made a few minor adjustments to my mom’s recipe and it fits right in our real food diet now. Score!

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

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Course: Bread & Muffins
Author: Kristine
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.
Did you make this recipe? We want to see!Mention @kristineinbetween or tag #kinbetween!

Try it tonight with this chili or beef stew!

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21 Comments

  1. This whole wheat cornbread is a quick and easy side dish for Thanksgiving or any occasion!! Looks delicious.

  2. 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!

  3. Cornbread is a staple here in the south. Thanks for sharing your recipe.

  4. I usually make my cornbread from a box. This looks wonderful and perfect with a bowl of chili. Can’t wait for fall weather.

  5. 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!

  6. 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!

  7. This is exactly what I’m in the mood for. Growing up, we used to have “johnny cake” with maple syrup and butter.