Total Time
30mins
Prep 5 mins
Cook 25 mins

This is a whole grain, slightly sweet cornbread that is different from my other posted recipe. For being a health-conscious version, it is very tasty and is delicious crumbled over chili. NB: I made one and a half times this recipe and baked it in a 12-inch cast iron skillet.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Coat an 8-inch-square baking pan with cooking spray.
  2. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk and oil in a separate bowl. Add to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.
  3. Bake the cornbread until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for at least 5 minutes. Serve warm or at room temperature.

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