Colorful Wholegrain Cornbread With Texture and Zing!

Made This Recipe? Add Your Photo

Total Time
Prep 10 mins
Cook 20 mins

This is my own, very different, version of the "Easy Corn Bread" recipe off a canister of Quaker corn meal. I have included honey instead of sugar, but added two eggs to help it rise (and add more protein!). The jalepeno peppers add zing. I used just one pepper, but wish I added more. The lentils add texture, as well as protein and fiber for a more wholesome snack, breakfast, or compliment to a meal.

Ingredients Nutrition

  • 1 14 cups whole grain flour (brown rice, oat, wheat, etc...)
  • 34 cup cornmeal
  • 2 teaspoons baking powder
  • 14 teaspoon salt (optional)
  • 1 cup milk (any kind)
  • 14 cup oil (I use what's available ( almond, canola, etc...)
  • 2 eggs, beaten
  • 2 tablespoons honey
  • 12 cup red lentil, soaked overnight and rinsed (you can also allow them to begin sprouting)
  • 1 fresh jalenpeno pepper, minced (you can add as many peppers as you'd like)


  1. Heat oven to 400°F
  2. Grease 9-inch pan.
  3. Combine dry ingredients.
  4. Stir in other ingredients until dry ingredients are moistened.
  5. Pour batter into prepared pan.
  6. Bake 20-25 minutes.
  7. Remove from oven and allow to cool before slicing.