I know there is a great debate over whether cornbread should be sweet or not sweet. I fall into the sweet cornbread group, so if you’re with me you are going to love this whole wheat version. Use this recipe for muffins for an easy Thanksgiving side or any fall potluck.
Sweet Cornbread (Whole Wheat)
- 1 cup [sifted whole wheat flour|http://thehappyhousewife.com/sifting-whole-wheat-flour]
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 egg
- 1 cup milk
- 1/3 cup canola oil
- Mix together whole wheat flour, cornmeal, sugar, salt and baking powder.
- Add egg, milk, and oil.
- Mix together until the dry ingredients are “wet.”
- Scoop into muffin greased cups or pour into greased loaf pan.
- Bake at 350 degrees.
- Muffins bake for 20 minutes, bread bakes for about 45 minutes. Cornbread is done when the top is golden yellow.
More Homemade Bread Recipes to Try:
- Homemade Bagels
- Homemade English Muffins
- Homemade Sweet Whole Wheat Bread
- Homemade Tortillas
- Homemade Whole Wheat French Bread Rolls
- Homemade Yeast Cinnamon Rolls
WHAT?!? Some people eat their cornbread unsweet? That seems un-American to me, but then so does unsweet tea.
I love sweet cornbread, and my husband will not eat any other kinds. So thanks! Have you ever tried using some agave nectar or Stevia (or combination thereof)? If so I would be very interested in the results.
BTW, the whole wheat/agave nectar waffles were a huge hit at my house last week!
Kimarie @ The Cardamom's Pod says
Oh, we definitely fall into the sweet cornbread category, too. I tried cutting down on that and my husband blew that notion out of the water!
Erin @ Closing Time says
I’m in the unsweet cornbread group, but I love that this recipe calls for whole wheat flour. I will have to tweak it and give it a try! 🙂
Shirley Dunn says
I’m ditching the Jiffy! This sounds good and I have all the ingredients most of the time.
We only eat sweet cornbread at our house, but I have never made it with whole wheat flour. I’m going to have to try it.
I always thought I was odd, or had an inordinate sweet tooth. I am going to try this tonight with the chili, I have brewing in the crock pot. Thank YOU !!
It’s beautiful here in NH today…..
Kath/new and happy member.
Somebody's Mimi says
Is it against the rules to use Jiffy? I love Jiffy!
i really like Jiffy brand mixes; very inexpensive and quick for ” in a pinch ” times. They are good for smaller products and also easily doctored up…….
While on this subject; I’ve been looking for Jiffy frosting mixes and so far, have had no luck. Also, is ” Dromedary” brand, still make date bread mix and date bar mixes?
These look YUMMY!!
Just a quick tip to help some break that Jiffy box trend.
I line up all the ingredients, and grab a bunch of ziploc (GAAA Kill me, I am wasteful, but I don’t have small reusable containers….yet 😉 ) measure out the dry ingredients into each bag. Then I throw them all into a gallon size ziploc with directions written on an index card to mix 1 bag with 1 egg, 1 c. milk and 1/3 c canola oil. Just as easy as havin Jiffy in my cabinet, but the fresh taste is SOOO much better!!! 🙂
Does anyone have the recipe to the sweet corn bread that is sold predominately in the southern Whole Food stores in Florida (Fort Lauderdale on US1)? It is more a cake than it is cornbread but it is by far the best I have ever had. I have tried to replicate the recipe several times so far but no luck.
I was looking for a whole-wheat cornbread recipe with ingredients I had on hand and am so glad I found this one. Served with chili, my family liked it a lot better than my regular recipe – even my oldest who normally won’t eat corn bread liked it! And so easy to make!
Sounds yummy! I’d love to try this – substituting honey for sugar and applesauce for oil….thanks for the recipe!
Chicago Newbie Cook says
These turned out so yummy! I subbed honey for sugar. Moist, just the right amount ofsweetness
They were greatbut I added fresh sweet corn 12oz that I blended and 1/4 cup of milk