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Classic Cornbread

February 26, 2013 Recipes

This post may contain affiliate links which won’t change your price but will share some commission.

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This classic cornbread recipe is a healthy version that tastes great as a side dish next to a bowl of chili or a nutritious snack.

Disclosure

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.

Classic Cornbread

This classic cornbread is full of flavor.
$.14 per serving
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Bread
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 149kcal
Author: Annemarie Rossi

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

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!

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14 Comments

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Comments

  1. Kate says

    March 11, 2017 at 4:47 pm

    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.

    Reply
    • Annemarie says

      March 12, 2017 at 10:11 am

      That’s great to hear! Thanks for letting me know.

      Reply
  2. Kate says

    April 2, 2014 at 4:44 pm

    We love this! I use yogurt in place of buttermilk, and I grind popcorn to make our own gmo-free, fresh, whole cornmeal.

    Reply
    • Annemarie says

      April 2, 2014 at 5:55 pm

      Thanks, Kate! Yogurt is a great substitution. We sometimes get dried corn from our farm share, and I love grinding it for cornmeal.

      Reply
  3. Janet says

    December 17, 2013 at 5:43 pm

    Made this tonight- so good!!

    Reply
    • Annemarie says

      December 17, 2013 at 7:32 pm

      So glad to hear, Janet. I hope everyone liked it.

      Reply
  4. Holly says

    August 17, 2013 at 5:49 pm

    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.

    Reply
    • Annemarie says

      August 17, 2013 at 10:20 pm

      I’m glad you liked it, Holly! Thanks for letting me know.

      Reply
  5. kirsten@FarmFreshFeasts says

    February 26, 2013 at 11:17 am

    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!

    Reply
    • Annemarie says

      February 26, 2013 at 12:04 pm

      Thanks, Kirsten. Great idea about using a cast iron skillet for cornbread. I don’t think I’ve ever tried that – next time!

      Reply
  6. Jill says

    February 26, 2013 at 9:44 am

    Looks delicious!

    Reply
    • Annemarie says

      February 26, 2013 at 10:36 am

      Thanks, Jill!

      Reply
  7. Celiac Kiddo says

    February 26, 2013 at 9:16 am

    Looks delicious! Beautiful picture. I love cornbread and haven’t made it in a while. Thanks for the inspiration!
    -Dana

    Reply
    • Annemarie says

      February 26, 2013 at 9:18 am

      Thanks, Dana. You can easily substitute gf flour in this recipe.

      Reply

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Welcome!

Annemarie Rossi

I’m Annemarie, a regular mom who got tired of feeding my family processed food. Read more. . .

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