Tender Whole-Grain Cornbread

Mmm, cornbread. Our kids love it with chili, stews, and soups, and we make it a couple of times a month. I like this recipe because it’s tender, has a great crumb, and isn’t too sweet. Serve it warm, slather it with butter, and enjoy!

Tender Whole-Grain Cornbread - The Sweet Road

Tender Whole-Grain Cornbread
Recipe type: Breads, Sides
Serves: 9
Adapted from Quaker. Makes one 8" x 8", 9" x 9", or 9"-inch round pan. Double the recipe for one 13" x 9" pan.
  • 1¼ cups whole-wheat flour
  • ¾ cup stone-ground whole-grain cornmeal
  • ¼ cup brown sugar
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup milk
  • ¼ cup oil
  • 1 egg
  1. Preheat the oven to 400º F. Grease baking pan or dish.
  2. Whisk together the flour, cornmeal, brown sugar, baking powder, and salt in a large bowl.
  3. In a medium bowl or glass measuring cup whisk together the milk, oil, and egg.
  4. Pour the wet ingredients into the dry ingredients and whisk until just moistened. Pour into prepared baking pan.
  5. Bake for 20-25 minutes, rotating pan halfway through. Cornbread is done when toothpick comes out clean.
  6. Cool for 10 minutes before cutting into squares or wedges.


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