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Tuesday September 25, 2007 6:33 pm

Whole Wheat Cornbread Recipe

Whole Wheat Cornbread

We love in our household. I liked that this recipe called for flour. I think it makes the cornbread turn out a little less moist, and more crumbly. But definitely still wonderful - especially slathered with butter! I got the recipe right from the back of the Bob’s Red Mill cornmeal package. We ate this with some delectable Lentil Curry Vegetable Soup, yum!



  • 1 cup , fine grind
  • 1 cup whole wheat pastry flour, I used freshly ground whole wheat flour
  • 1/2 teaspoon sea salt
  • 4 teaspoon baking powder
  • 1 Tablespoon sugar (optional)
  • 1 egg
  • 1 cup milk
  • 1/4 cup butter, softened


  1. Preheat oven to 425°. Grease an 8” square baking pan, set aside.
  2. Sift together dry ingredients into bowl. Add egg, milk and butter. Beat until smooth, about 1 minute. Do not over beat.
  3. Bake in prepared baking pan for 20-25 minutes. Serve warm with butter, and honey if you are feeling adventurous.



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