Best Whole Wheat Cornbread Recipes

WHOLE-WHEAT CORNBREAD

Steps:

• Preheat a 10-inch cast-iron skillet in a 425 degrees F oven. Whisk 3/4 cup each cornmeal and whole-wheat flour, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a bowl. Separately, whisk 1 3/4 cups buttermilk, 2 eggs, 1 tablespoon melted butter and 2 tablespoons honey. Mix the dry ingredients into the wet ingredients. Coat the hot skillet with cooking spray and add the batter. Bake until golden, 18 to 20 minutes.
• Per Slice: Calories: 157; Total Fat: 4 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 26 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 66 milligrams; Sodium: 342 milligrams

WHOLE WHEAT CORNBREAD

Steps:

• Combine the corn meal,flour,baking powder,and salt.
• Add the honey,oil,milk and eggs.
• Mix just enough to moisten the batter.
• Pour the batter into an oiled 9 by 13 inch baking pan.
• Bake at 375 degree oven for 20-35 minutes or until golden brown.

WHOLE WHEAT SOUR CREAM CORNBREAD

Steps:

• Sift flour and cornmeal together; add soda, cream of tartar, and salt.
• Whisk together egg, sour cream, milk, and oil (or melted butter) in separate bowl.
• Add wet to dry ingredients and stir until combined.
• Pour into greased 9 inch square pan. Bake at 425 degrees for 20 minutes, until golden brown.

WHOLE WHEAT VEGAN CORNBREAD

Steps:

• Grease a 9x9" pan and set aside.
• Preheat oven to 425 degrees (F).
• In small bowl, mix almond milk and vinegar.
• Add all dry ingredients to large bowl and stir well.
• Add milk & vinegar mixture, as well as oil to the dry ingredients and stir just until ingredients are mixed together.
• Pour mixture into baking pan.
• Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.

HONEY WHOLE WHEAT CORNBREAD

Steps:

• Coat 12-cup muffin tin with cooking spray. Place in oven.
• Preheat oven to 425°F.
• Whisk together cornmeal, flour, baking soda, and salt.
• In separate bowl, whisk together yogurt, milk, eggs, applesauce, and honey.
• Mix wet and dry ingredients.
• Remove pan from oven and carefully spoon batter into cups. (I fill them about 3/4 full).
• Bake for 20 minutes, until golden brown.

WHOLE WHEAT CORNBREAD

Steps:

• 1. Preheat oven at 400 degrees.
• 2. Oil a 9" cast iron skillet or pan then place in oven while oven preheats.
• 3. Combine all ingredients in medium bowel.
• 4. Pour batter in warmed skillet and bake 20-25 min or until golden brown and center is cooked.

EDDIES WHOLE WHEAT CORNBREAD

Steps:

• 1. In a large bowl , mix cornmeal, flour and baking powder.
• 2. In a small bowl, blend honey, oil, egg, and milk and blend until smooth.
• 3. Add cornmeal mixture to liquids stir until just moisten.
• 4. Bake in a well greased 8 by 8 2 inch pan in a preheated 400 degree oven for 15 to 20 minutes.

FAYE'S WHOLE WHEAT CORNBREAD DRESSING

Steps:

• 1. PREHEAT OVEN TO 450* IN LARGE BOWL SLIGHTLY BEAT EGGS, THEN ADD MILK, AND OIL, ADD CORN MEAL, FLOUR AND SUGAR POUR INTO A PAN SPRAYED WITH PAM. PUT IN OVEN FOR ABOUT 20 MINS OR UNTIL GOLDEN BROWN. TAKE OUT WHEN READY TURN OVEN DOWN TO 350* ON ANOTHER PAN SPRAYED WITH PAM LAY THE 6 SLICES BREAD, SPRAY TOPS WITH PAM. STICK IN OVEN, UNTIL BOTH SIDES ARE BROWNED WELL. . WITH SHARP KNIFE CUT CORNBREAD AND THE TOAST, HORIZONTALLY AND VERTICALLY INTO VERY SMALL SQUARES. MIX THE TWO TOGETHER SET ASIDE. EITHER BOIL SOME CHICKEN OR USE STORE BOUGHT BROTH. I RATHER MAKE MY OWN THE CUT CHICKEN UP INTO THE DRESSING, THATS HOW WE LOVE IT,. BUT START THE BROTH BOILING, ADD BUTTER AND SEASONINGS. ADD ALL OF THE CHOPPED ONIONS, AND CHOPPED BELL PEPPER. ADD HALF THE SMALL FINE CHOPPED GREEN ONIONS. THROW OTHER HALF IN THE CORNBREAD AND TOAST MIXTURE. AFTER THE BROTH HAS BOILED ENOUGH TO TENDER THE ONIONS AND BELL PEPPERS TURN OFF FIRE. POUR SLOWLY OVER THE CORNBREAD MIXTURE MIX WELL ALL CORNBREAD AND TOAST SHOULD BE WET. IF TOO WET TURN OVEN TO 350 AND BAKE FOR 20 MINS STIR IT, IF STILL WET PUT BACK IN THE OVEN ( 10 MINS AT A TIME UNTIL NOT TOO WET)IF NOT THEN STIR, CHECK TASTE FOR SEASONINGS ADD LITTLE MORE IF NEEDED, STIR. DO NOT DRY THIS OUT TOO MUCH YOU WANT IT VERY MOIST. CAN BE REHEATED BY THE BOWL, CAN BE FROZE FOR LATER TIME. JUST PUT SERVING SIZE OF 1 1/2 CUPS IN ZIP LOCK AND FREEZE. REHEAT IT IN THE MICROWAVE WHEN READY TO EAT. I use chicken and make my own broth, then I debone the chicken and throw all the meat in the dressing. that's the way they all want it here,lol

WHOLE WHEAT PUMPKIN CORNBREAD

Steps:

• Preheat oven to 350°F.
• Spray a 9 inch square baking pan with nonstick cooking spray and coat lightly with flour.
• Combine the first 8 dry ingredients.
• In another bowl, beat the butter and sugar together until fluffy.
• Add eggs and pumpkin and combine thoroughly.
• Add dry mixture and milk alternately until all are incorporated and the mixture is smooth.
• Pour into pan.
• Bake 60-70 minutes, until tester inserted in center comes out clean.

WHOLE WHEAT PUMPKIN CORNBREAD

Steps:

• Preheat over to 425°F. Spray an 8-inch square baking dish with non-stick cooking spray. Set aside.
• In a large bowl, whisk together cornmeal, flour, sugar, baking powder, pumpkin pie spice and salt. Add milk, egg, and pumpkin and whisk until well combined. Pour into prepared baking dish. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.