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whole grain cornbread on teal plate

Whole Wheat Cornbread

  • Author: Brooke
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: baking, breads, cornbread
  • Method: baked


My go-to cornbread recipe made with whole grains and bakes up to be light and fluffy. The perfect pair with chili, beans, or as a picnic take along dish!



1/2 tsp baking soda

1 cup buttermilk (see notes)

1/2 cup butter

2/3 cup sugar

2 eggs

1 cup cornmeal

1 cup white whole-wheat flour

1/2 tsp salt


  1. Preheat oven to 375F.
  2. Sprinkle baking soda into buttermilk, stir and set aside. This will start to expand, so be sure you have additional room in your measuring cup!
  3. In a medium sized saucepan, melt the butter over medium heat.
  4. Once butter is melted, remove pan from burner, and stir in sugar, followed by the eggs.
  5. Slowly stir in buttermilk and baking soda mixture.
  6. Add in cornmeal and whole-wheat flour and salt. Stir once or twice to start moistening the dry ingredients, then set aside for a few minutes.
  7. Prepare baking dish by spraying with nonstick cooking spray or baking spray.
  8. Finish stirring the batter very gently being careful to not overmix – just a few stirs until the dry ingredients are only just mixed in. There may be some lumps in the batter and this is ok!
  9. Pour batter into prepared baking dish.
  10. Bake in oven at 375F for 30 minutes, or until toothpick inserted into center of cornbread comes out clean.
  11. Allow to cool slightly before cutting. You can cool it all the way before cutting too, but if so, you have more restraint than I do! It’s so good warm from the oven!


Buttermilk is ideal, but if you don’t have any on hand, you have a couple of options…

option 1 – you can use soured milk – to make this, add 1 Tbsp lemon juice to a cup of milk (lowfat or whole, it doesn’t matter).

option 2 – you can use some plain yogurt thinned with a little milk to make 1 cup (if using greek yogurt, you’ll need a little more milk than if using plain regular style yogurt)

Keywords: cornbread, whole wheat, sides

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