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A hand drizzles honey over a square piece of cornbread on a gray surface. A bowl of honey and more cornbread pieces are in the background.
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Moist and Fluffy Whole Wheat Cornbread

This whole wheat cornbread recipe uses white whole wheat flour, for a buttery, perfectly moist and absolutely delicious bread side dish!
Course Baked Good
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 pieces
Calories 152kcal
Author Christy Gurin

Ingredients

  • 1 cup cornmeal fine ground is best but medium works too
  • 1 cup white whole wheat flour
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 egg
  • 2 Tbsp. honey
  • 1 ¼ cup buttermilk* preferably room temperature
  • 2 Tbsp. cup butter melted but not still hot

Instructions

  • Preheat oven to 400°F (205° C).
  • Add cornmeal, flour, baking powder, and salt to a medium bowl.
  • In a separate bowl, whisk egg. Add honey, buttermilk then melted butter and whisk to mix in.
  • Butter an 8 or 9 inch square baking pan. Pour batter into pan and place pan into preheated oven.
  • Bake for 18-20 minutes until starting to turn lightly golden on top and cooked through (if not sure, test by inserting a toothpick into the center of the pan and if it’s cooked it won’t have batter on it when you pull it out).
  • Cut into 9 pieces and serve cornbread while still warm. Keep leftovers in an airtight container for up to five days.

Notes

* To make buttermilk, put 1 Tbsp. vinegar to 1 1/4 cup of milk. Stir and let sit for about 10 minutes before using.
* To make cornbread muffins, grease 9 spots in a muffin tin and pour cornbread into prepared spots. Bake for 15-18 minutes.

Nutrition

Calories: 152kcal | Carbohydrates: 27g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 150mg | Potassium: 218mg | Fiber: 3g | Sugar: 5g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg