Classic Cornbread
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We make chili quite often around here, and my favorite accompaniment is cornbread. The flavor and texture of this cornbread are wonderful, and with a little extra honey you can even serve it as a sweet snack. It helps to stretch the meal when you have a hesitant eater or an extra-hungry spouse at the table.
I use whole grain, non-GMO cornmeal and a handful of other real food ingredients to put together this delicious bread. At $.14 per piece, you can’t beat the price. This recipe is adapted from the Northern Cornbread recipe in the Joy of Cooking.
Recommended Equipment
Ingredients
- 1 1/4 cups whole grain cornmeal
- 3/4 cup white whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 1/2 cups buttermilk
- 1 to 2 tbs honey
- 3 tbs melted butter
Instructions
- Preheat the oven to 425 degrees and grease a 9 x 9 inch baking dish.
- In a medium bowl, stir together the dry ingredients. Set aside.
- In a large bowl, mix the wet ingredients. Add the dry ingredients and stir to just combine.
- Transfer the batter to the baking dish and bake for 18-20 minutes. The bread is done when a toothpick inserted in the center comes out clean. Do not over-bake or it will come out dry.
Approximate Nutrition Info
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Cornbread Price Breakdown
This recipe costs $1.72 to make, and it yields 12 pieces. This comes out to $.14 per piece. This whole grain, non-GMO cornbread is a real bargain and a great addition to any meal.
Try this recipe with my squash chili for a delicious meal!
Here I am, three years later commenting again on this recipe. I live in Canada now, and cornbread is kind of foreign around here! Many people never eat it, have never eaten it, or haven’t eaten it since childhood. Well, last weekend we had a chili & cornbread contest at our church (the cornbread part was my idea–I don’t think they would have thought of adding that to a chili contest). Imagine my surprise when I won the cornbread competition! So many people told me that this cornbread had the most flavor. It probably had a lot to do with grinding the corn fresh, but it really is your recipe, and I wanted to let you know that it’s award-winning! Also–being in Canada, I used maple syrup instead of honey. But either way it’s wonderful.
That’s great to hear! Thanks for letting me know.
We love this! I use yogurt in place of buttermilk, and I grind popcorn to make our own gmo-free, fresh, whole cornmeal.
Thanks, Kate! Yogurt is a great substitution. We sometimes get dried corn from our farm share, and I love grinding it for cornmeal.
Made this tonight- so good!!
So glad to hear, Janet. I hope everyone liked it.
I just made this cornbread and it was amazing!! 🙂 I had tried another whole grain cornbread recipe before and it wasn’t near as good as this one!! This will be my go-to cornbread recipe for now on!! 🙂 I used 1 TBS honey and it was perfect for us as we don’t like our cornbread really sweet.
I’m glad you liked it, Holly! Thanks for letting me know.
Annemarie,
I love cornbread! I always use a cast iron skillet for it, though. Must be my time spent across the street from the White House of the Confederacy?
Thanks!
Thanks, Kirsten. Great idea about using a cast iron skillet for cornbread. I don’t think I’ve ever tried that – next time!
Looks delicious!
Thanks, Jill!
Looks delicious! Beautiful picture. I love cornbread and haven’t made it in a while. Thanks for the inspiration!
-Dana
Thanks, Dana. You can easily substitute gf flour in this recipe.