Whole Grain Corn Bread

Skip the cornbread mix and make your own delicious, whole grain corn bread! This recipe is adapted from the Dinosaur BBQ cookbook, my twists: swapping our all-purpose flour for whole grain flour to up the fiber and nutrients and lowering the amount of butter. And good news, it still tastes great.

Our favorite whole wheat pastry flour is Bob’s Red Mill Whole Wheat Pastry Flour, which is typically available in the baking aisle at the grocery store.

Whole Grain Corn Bread - Image Source: Getty Images

Whole Grain Corn Bread
Serves 9

Ingredients:
1 1/4 cup cornmeal
1/4 cup sugar
3/4 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)
2 eggs, beaten
1/2 teaspoon vanilla
1/4 cup butter, melted
2 tablespoons honey

Directions:

1. In a large mixing bowl combine the cornmeal, sugar, whole wheat pastry flour, baking powder, baking soda, and salt. Stir to combine.

2. Add in buttermilk, eggs, and vanilla, stir to combine. Add the melted butter and mix well. The mixture will be thick.

3. Transfer to the prepared pan. Bake for 20 - 25 minutes until the top is golden brown. To test, use a toothpick to see if it comes out clean.

4. Drizzle with honey. Slice and serve.