Whole Wheat Cornbread

strawberryjane's Note:

This bread is great with chili or stew

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Serves: 16

Yield: 1.0 loaf

• 2 cups whole wheat flour
• 2 cups cornmeal
• 4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1/2 cup honey
• 1/4 cup oil
• 2 cups milk
• 2 eggs

Directions:

1. Combine the corn meal,flour,baking powder,and salt.
2. Add the honey,oil,milk and eggs.
3. Mix just enough to moisten the batter.
4. Pour the batter into an oiled 9 by 13 inch baking pan.
5. Bake at 375 degree oven for 20-35 minutes or until golden brown.

Reviews

[CMEvans44]

Delicious recipe! I also cut everything in half and used an 8x8 pan. I also cut the honey and oil in half again and couldn't tell a difference. Then added 1/2 c fresh chopped jalapeno and 1/2 c fresh chopped onion. This couldn't be beat!

[LucyJoya]

This was great, healthy cornbread. I cut the recipe in half, but kept the same amount of oil, as was recommended in a previous review. Also, make sure you dont stir the batter too much otherwise it wont be as moist. It was well liked and I was very impressed!

[MN*Kelly]

This was a nice cornbread. I was looking for a little more cornmeal and a little less flour, something kind of rustic. We are quite used to using whole wheat and other whole grains at our house but I could see how this could be a good recipe to try for someone who wants to branch out from a "Jiffy" or white flour recipe. This is not a super moist, "cakey" cornbread but it is not dry and crumbly either. It has a nice texture and a lightly sweet taste.