Whole Grain Cornbread

I love baking this cornbread in an 8-inch cast iron skillet, but it works great in a cake pan, too!

This recipe has a mild sweetness to it. If you're a northerner, increase the sugar by a few tablespoons. If you're a southerner, decrease the sugar a tad or leave it out entirely! But I have noticed that a little sugar does help it raise fluffier. You can also increase the corn flour and decrease the whole wheat flour. You can adjust it to your preference!

Course Bread, Whole Grains

Cuisine American

Keyword cornbread

Prep Time 10 minutes

Cook Time 45 minutes

Cooling time 10 minutes

Total Time 1 hour 5 minutes

Servings 12 servings

Calories 188 kcal

Ingredients

DRY ingredients:

1 ½ cups corn flour (whole grain, finely ground)
1 ½ cups whole wheat flour (white wheat is my favorite)
1 tsp salt
2 tsp aluminum-free baking powder
3 Tbsp organic sugar

WET Ingredients:

2 cups soy milk
2 Tbsp lemon juice
1/3 cup olive oil light

Instructions

MIX dry ingredients together in mixing bowl.
MIX lemon juice and soy milk together In separate measuring cup to make "buttermilk".
POUR oil and milk mixture into dry ingredients and quickly/gently stir briefly.
IMMEDIATELY pour into sprayed skillet.
BAKE at 350F for 45 minutes or until toothpick comes out clean.
COOL 10 minutes, before removing from pan.
SERVE immediately or cool thoroughly before storing.
MAY leave at room temperature for 24-48 hours before refrigerating.
KEEPS five days in the refrigerator.

Recipe Notes

For gluten-free cornbread, see recipe for Gluten-Free Cornbread.

Nutrition Facts

Whole Grain Cornbread

Amount Per Serving (1 slice)

Calories 188 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 215mg9%

Potassium 232mg7%

Carbohydrates 27g9%

Fiber 3g13%

Sugar 4g4%

Protein 4g8%

Vitamin A 155IU3%

Vitamin C 4mg5%

Calcium 116mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.