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Whole Wheat Corn Bread

Whole Wheat Corn Bread created by Debbwl

This is just a basic corn bread recipe with a few healthy modifications.

Ready In:
20mins
Serves:
Yields:
Units:

ingredients

directions

  • Mix dry ingredients in a medium bowl.
  • Mix wet ingredients in a small bowl.
  • Add wet ingredients to the dry and mix just until smooth.
  • Bake at 425 for 12-15 minutes.
  • Use an 8x8 square pan or 12 muffin tins.
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RECIPE MADE WITH LOVE BY

@Chef Jean
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@Chef Jean
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"This is just a basic corn bread recipe with a few healthy modifications."
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  1. cwojtowicz0
    I weighed the grains instead of measuring. Today I used 100 grams of whole wheat all purpose flour, 30 grams of whole wheat pastry flour and 130 grams of Gray’s Grist Mill Whole Grain Flint corn and baked it in a cast iron frying pan in an air fryer. I melted 2 teaspoons of butter in the cast iron pan during the preheat cycle and poured the melted butter over dry ingredients and immediately added the wet ingredients. I quickly spread the melted butter evenly over the pan before adding the batter to the pan. It was moist, had a tender crumb and was crunchy on all sides. Preheating the frying pan with the butter makes all the difference. I baked it for 20 minutes at 350 degrees. Perfectedly browned but not too brown and you could taste the butter.
    Reply
  2. Debbwl
    A nice corn bread that I think would have maybe been better as muffins. We liked that it is a healthier version of cornbread. I made as written using a 8x8 pan and after 20 minutes the toothpick still was not coming out clean so let it go another 10 which did get it cooked through but left the cornbread a little dry. Thanks for the post.
    Reply
  3. Debbwl
    Whole Wheat Corn Bread Created by Debbwl
    Reply
  4. havent the slightest
    Whole Wheat Corn Bread Created by havent the slightest
    Reply
  5. havent the slightest
    This was pretty good. I used whole wheat pastry flour, 2 tsp baking powder, butter instead of oil, and replaced the milk with homemade buttermilk (using recipe # 275034). I greased and floured a 8x8 pan and baked for 17 minutes. The result was a soft loaf that rose well and tasted great. After letting it cool, I cut it into 9 squares and served with sausages for supper. I love that it's a healthy recipe and easy to make too. Definitely a keeper, thanks a bunch.
    Reply
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