Moist Whole Wheat Cornbread
Satisfy that cornbread craving with this whole wheat, low sugar version that doesn’t dry out on you.
Equipment
- 1 9" x 9" baking dish or muffin pan
- 1 Large bowl
- 1 medium bowl
- measuring cups and spoons
- 1 whisk or spoon
- 1 spatula or spoon
Ingredients
- olive oil spray or canola oil spray
- 1 cup whole wheat flour
- ¾ cup cornmeal
- ⅛ cup palm sugar or coconut palm sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 large eggs or egg replacement
- ¼ cup olive oil
- ½ cup milk
- ⅔ cup Greek yogurt or plain yogurt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray baking pan or muffin pan with cooking spray.
- In a large bowl, mix the whole wheat flour, cornmeal, palm sugar, baking powder, baking soda, and salt until well combined.
- In a medium bowl, mix the eggs, olive oil, milk, and Greek yogurt until well combined.
- Pour the wet ingredients into the dry ingredients and mix just until the dry ingredients are moist. (Overmixing will result in dense, hard cornbread.) Pour batter into the prepared baking pan or muffin pan.
- For cornbread: bake for 28 to 32 minutes until a toothpick inserted comes out clean. Cool on a baking rack for 15 minutes before cutting and serving.
- For muffins: bake for 17 to 20 minutes until a toothpick inserted comes out clean. Cool for 5 minutes on a baking rack. Remove muffins from the pan and cool on the baking rack for another 10 minutes before serving.
Video
Notes
Tips and Tricks
Can I bake this in advance?
One way to save time while baking this cornbread for breakfast is to mix the dry ingredients together the night before. Then when you wake in the morning, mix the wet ingredients together then combine it with the dry ingredients while the oven is preheating. It’s like making your own cornbread mix but is much cheaper overall.
You can bake this cornbread and freeze it for later. It freezes very well (especially as cornbread muffins) and keeps for up to three months in the freezer.
Ways to mix up this cornbread recipe:
There are so many ways to jazz up this cornbread. Try 1 cup of shredded cheese with or without a 4-ounce can of diced green chiles. Or puree 3 cups of raw spinach with the wet ingredients and make spinach cornbread. I know others love to add corn; use thawed frozen corn or canned corn (try to get low sodium canned corn).
It’s also fun for the kids to have mini hot dog corn muffins. Use mini muffin tins and cut hot dogs into quarters. Fill up the muffin tin halfway with the batter then push the hot dog in the middle. This makes between 32 to 40 mini hot dog corn muffins.
Is this recipe gluten free?
This cornbread does have some gluten from the whole wheat flour. To make it gluten free, use oat flour, almond flour, or ulu flour instead.