Photo: Whole-Wheat Cornbread Recipe
Directions
Preheat a 10-inch cast-iron skillet in a 425 degrees F oven. Whisk 3/4 cup each cornmeal and whole-wheat flour, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a bowl. Separately, whisk 1 3/4 cups buttermilk, 2 eggs, 1 tablespoon melted butter and 2 tablespoons honey. Mix the dry ingredients into the wet ingredients. Coat the hot skillet with cooking spray and add the batter. Bake until golden, 18 to 20 minutes.
Per Slice: Calories: 157; Total Fat: 4 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 26 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 66 milligrams; Sodium: 342 milligrams
Photograph by Antonis Achilleos
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By deborah.baines
Mechanicsville, VA
on April 29, 2012
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This cornbread was amazing..I almost ate the entire 'loaf'! I made some substitutions based on what was on hand - white instead of wheat flour, regular milk - and doubled the honey. I don't have a cast iron skillet, so I baked it in a springform pan. I also added butter and drizzled honey on top of the cornbread when it came out of the oven. YUM!
By FLGasMan
on April 29, 2012
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After reading the previous reviews noting that this was dense and rubbery, I noticed that the recipe only used baking soda for a leavening agent. I added 1 tsp baking powder, plus 1 tsp vanilla and a shake of cinnamon. The results were amazing; it was light, moist, tender and downright delicious. It took all my self-control to limit myself to 3 pieces.
By cinimin73
on March 14, 2012
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I was really excited to try this recipe, however, my cornbread came out rubbery and spongy, rather than light and fluffy. I'm not sure if my cast iron skillet was too large and I cooked it too long, or if my homemade buttermilk (milk and lemon juice was the cause. Not sure I'd try this recipe again.
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