Honey Wheat Cornbread (Using Freshly Ground Flour)

Total Time
Prep 20 mins
Cook 20 mins

This is our favorite cornbread recipe....concocted after much time fiddling around with "traditional" recipes trying to convert them into a healthier alternative using whole grain flour. My kids could make a meal of this by itself. If you're going to give it a try, serve warm (of course); slice pieces in half horizontally and spread with butter and additional honey, replace tops and enjoy! :) Posted for safe-keeping; made public at the request of a friend. *NOTE* If using store bought all-purpose or wheat flour, flour amounts will not be the same.

Ingredients Nutrition


  1. Combine ground flax and water; set aside until water is absorbed (about 10 minutes).
  2. Combine remaining ingredients; add flax.
  3. Spread into baking dish. (I actually use a 11" round stoneware deep dish baker for this cornbread with an 11-cup capacity. I think a 9x9x2" square pan would be an equivalent substitution, or a 13x9" rectangular pan - but you may have to adjust the cooking time.).
  4. Bake at 400° 15-20 minute or until golden brown and tests done.


Most Helpful

This is so yummy. Happy to have a recipe with all whole wheat too. Used a hard white wheat that I ground fresh. Seemed a tiny bit dry to me, but I probably overcooked it a bit. I baked it in a cast-iron skillet in the oven. Will watch a little closer next time. Thank you so much. Love it.

charlie #5 April 20, 2009

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