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
1 cup cornmeal
1 cup white whole-wheat flour
1/2 tsp salt
- Preheat oven to 375F.
- 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!
- In a medium sized saucepan, melt the butter over medium heat.
- Once butter is melted, remove pan from burner, and stir in sugar, followed by the eggs.
- Slowly stir in buttermilk and baking soda mixture.
- 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.
- Prepare baking dish by spraying with nonstick cooking spray or baking spray.
- 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!
- Pour batter into prepared baking dish.
- Bake in oven at 375F for 30 minutes, or until toothpick inserted into center of cornbread comes out clean.
- 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