Whole Grain Cornbread

2015-12-16 17.56.54RECIPE #147, DAY #172

ORIGINAL RECIPE: “Cornbread” from King Arthur’s Whole Grain Baking*

TIMING: 45 minutes


TOOLS: A cast iron skillet and a whisk

COOK TYPE: Oven, baking

HEALTH: I’m always looking for more ways to incorporate cornmeal into our diet. Cornmeal (especially natural, non-GMO, etc.) is a beneficial, fiber-rich whole grain. And since cornbread cooks up so fast, it’s a healthy, simple thing to add to all sorts of weeknight meals.

This particular recipe has the added benefit of some whole grain flour, as opposed to the usual all purpose.

EXPERIENCE: When I discovered (way back) that there were quick breads–steaming, sumptuous loaves that could be made and put on the table in the space of entree creation–I was very, very pleased. Among the most common of these quick breads? Corn bread. It whips up fast and pops right in the oven, ready to come out crisp and fluffy and mildly sweet for your tasting enjoyment.

This recipe is perhaps not my absolute favorite, but it is a good standard, especially with the whole grain wheat or spelt flour.

NOTES: You can substitute whole spelt flour for the whole wheat pastry flour. I love spelt flour’s slightly sweet, nutty flavor. The whole wheat pastry flour, on the other hand, lends a tenderness that regular whole wheat flour will not.


  1. Place a cast iron skillet or pan in the oven and preheat to 400F.
  2. In a large mixing bowl, whisk together 2 cups cornmeal, 1 cup whole wheat pastry flour, 1 cup all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
  3. In a medium mixing bowl, whisk together 2 cups buttermilk, 1/4 cup honey, 2 eggs, and 1/2 cup melted butter.
  4. With a wooden spoon, quickly add wet ingredients into dry, just until combined.
  5. Remove your hot pan from the oven, and quickly swirl 1 tablespoon butter, grease, or non-hydrogenated shortening around the bottom of the pan. Quickly pour in batter and return pan to oven. Bake 30 minutes, checking with a toothpick. Serve warm with butter.


Serve with butter and just about any southern or Southwester meal.

*Recipe changed from the original.


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