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
Classic Cornbread
This classic cornbread is full of flavor.
$.14 per serving
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Servings: 12
Calories: 149kcal
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.
Nutrition Estimate
Calories: 149kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 211mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 177IU | Calcium: 74mg | Iron: 1mg
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!
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!
Kate says
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.
Annemarie says
That’s great to hear! Thanks for letting me know.
Kate says
We love this! I use yogurt in place of buttermilk, and I grind popcorn to make our own gmo-free, fresh, whole cornmeal.
Annemarie says
Thanks, Kate! Yogurt is a great substitution. We sometimes get dried corn from our farm share, and I love grinding it for cornmeal.
Janet says
Made this tonight- so good!!
Annemarie says
So glad to hear, Janet. I hope everyone liked it.
Holly says
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.
Annemarie says
I’m glad you liked it, Holly! Thanks for letting me know.
[email protected] says
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!
Annemarie says
Thanks, Kirsten. Great idea about using a cast iron skillet for cornbread. I don’t think I’ve ever tried that – next time!
Jill says
Looks delicious!
Annemarie says
Thanks, Jill!
Celiac Kiddo says
Looks delicious! Beautiful picture. I love cornbread and haven’t made it in a while. Thanks for the inspiration!
-Dana
Annemarie says
Thanks, Dana. You can easily substitute gf flour in this recipe.