Hearty and Healthy Whole Wheat Cornbread for Your Holiday Meal

What kind of recipe is it?

Hearty Whole Wheat Cornbread is a delicious and nutritious side dish that beautifully combines the wholesome goodness of whole wheat flour with the sweet, comforting flavor of cornmeal.

This recipe stands out due to its use of healthier ingredients, making it a great option for those seeking a hearty alternative to traditional cornbread.

It’s perfect for family gatherings, potlucks, or as an accompaniment to chili and soups, appealing to health-conscious individuals and home cooks looking to add a nutritious twist to classic Southern fare.

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Ingredients

Ingredient	Quantity
Whole wheat flour	1 cup
Cornmeal	1 cup
Baking powder	2 teaspoons
Baking soda	1 teaspoon
Salt	1/2 teaspoon
Honey or maple syrup	1/4 cup
Milk	1 cup (can use dairy or non-dairy)
Egg	1 large
Unsalted butter	1/4 cup (melted)
Optional: Corn kernels	1/2 cup (fresh, frozen, or canned)

This table provides a detailed breakdown of the ingredients and quantities needed to prepare Hearty Whole Wheat Cornbread, ensuring a successful baking experience.

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Cooking Steps

1. Preheat the oven to 200°C (400°F) and position the oven rack in the center. This allows for even baking and ideal heat distribution.

2. Grease an 20 cm x 20 cm (8 in x 8 in) square baking pan with a thin layer of unsalted butter or line it with parchment paper to prevent sticking.

3. In a large mixing bowl, combine 120 g (1 cup) of whole wheat flour, 120 g (1 cup) of cornmeal, 8 g (2 teaspoons) of baking powder, 5 g (1 teaspoon) of baking soda, and 2.5 g (1/2 teaspoon) of salt. Whisk these dry ingredients until evenly mixed.

4. In another bowl, mix 60 ml (1/4 cup) of honey or maple syrup, 240 ml (1 cup) of milk, and 1 large egg. Whisk until the mixture is well combined and the egg is fully incorporated.

5. Melt 60 g (1/4 cup) of unsalted butter; allow it to cool slightly. Add the melted butter to the wet ingredient mixture and whisk until smooth.

6. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture using a spatula until just combined.

Don’t overmix; a few lumps are acceptable. If desired, fold in 75 g (1/2 cup) of corn kernels at this stage.

7. Pour the batter into the prepared baking pan, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.

8. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The aroma of baked cornbread should fill your kitchen.

9. Remove the pan from the oven and place it on a wire rack. Allow the cornbread to cool in the pan for about 10 minutes.

10. Carefully remove the cornbread from the pan and transfer it to the wire rack to cool completely for an additional 10-15 minutes. The texture should feel firm yet springy when lightly pressed.

11. Optional: For ideal flavor, allow the cornbread to rest for up to 30 minutes before slicing. This enhances the texture and allows for easier cutting.

12. Slice and serve warm or at room temperature. Enjoy the hearty, slightly sweet flavor paired with your favorite spreads or soups.

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Variations

Spicy Jalapeño Cornbread: Add 1 small diced jalapeño (or more to taste) to the batter for a spicy kick, perfect for pairing with chili.
Cheddar and Chive Cornbread: Fold in 100 g (1 cup) of grated sharp cheddar cheese and 15 g (1/4 cup) of chopped fresh chives for a savory twist.
Gluten-Free Cornbread: Substitute whole wheat flour with an equal amount of a gluten-free all-purpose flour blend; verify baking powder is gluten-free as well.
Vegan Cornbread: Replace milk with almond milk (or any plant milk) and the egg with 60 g (1/4 cup) of applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).

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Tips on plating and presentation

After trying out those variations of cornbread, it’s time to think about how to showcase your delicious creation.

I love using rustic wooden boards for serving, adding a few sprigs of parsley or thyme for color.

Slice the cornbread into neat squares, and consider placing a small dish of honey or butter nearby.

This not only looks inviting but enhances the overall eating experience.

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What other dishes can I pair it with?

While cornbread can stand on its own, I find that pairing it with hearty dishes elevates the meal.

It complements chili beautifully, providing a warm contrast. Whether it’s served alongside savory stews, or even with barbecued meats, the texture and flavor enhance each bite.

Don’t forget about pairing it with a fresh salad for a balanced plate that satisfies!

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What drinks can I pair it with?

Pairing drinks with cornbread adds another layer of flavor to your meal.

I love serving it with a tall glass of sweet tea or fresh lemonade for a revitalizing contrast. If you’re in the mood for something cozy, a warm apple cider works beautifully too.

For wine lovers, a light white wine, like Riesling, enhances the cornbread’s earthy tones perfectly.

Enjoy experimenting!

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Frequently Asked Questions

Can I Substitute Whole Wheat Flour With Another Type of Flour?

Yes, you can substitute whole wheat flour with other flours like all-purpose or almond flour. Just remember that it might change the texture and taste, so I’ve always adjusted liquids accordingly for best results!

How Long Does the Cornbread Stay Fresh After Baking?

Freshly baked cornbread usually stays good for about three to four days when stored properly. I often wrap it tightly in plastic wrap and keep it in an airtight container to maintain its moisture.

Can I Freeze the Cornbread for Later Use?

Yes, you can freeze cornbread for later use! I wrap mine tightly in plastic wrap and aluminum foil to keep it fresh. Just thaw it in the fridge, then reheat, and it tastes great!

What Is the Nutritional Value of This Cornbread Recipe?

This cornbread recipe is high in fiber and whole grains, providing essential nutrients. It offers a good balance of carbohydrates, proteins, and healthy fats, making it a nutritious option for various meal plans.

Is This Recipe Suitable for Those With Gluten Intolerance?

No, this recipe isn’t suitable for those with gluten intolerance. Whole wheat flour contains gluten, which can trigger reactions. I recommend looking for gluten-free cornbread recipes if you or someone you know needs that option.