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    Home > Recipes > Recipes

    Whole Grain Buttermilk Cornbread

    Published: Mar 20, 2018 · Modified: Sep 13, 2020 by Whitney Reist · This post may contain affiliate links |

    Jump to Recipe - Print Recipe

    This whole-grain buttermilk cornbread is FAR from basic - it's a favorite recipe that I love and cherish so much that I couldn't help but share it!

    Pan of cornbread with a slice removed.

    Video

    Here's a short video to show you how I make this Whole Grain Buttermilk Cornbread:

    Today we are getting back to the basics. The basics of what I like to call "back pocket" recipes that you can whip up in a pinch and will make anyone who tastes it feel super special. For Ryan and I, nothing makes a simple weeknight meal ofkale sausage and cannellini bean soup, beans and greens, or a root vegetable stew feel more cozy and comforting than a hot skillet of whole grain buttermilk cornbread. It's something fresh and scratch-made that I can add to a make-ahead meal that takes things up a notch and fills the house with the most mouth-watering aroma!

    Now I know that spring is just around the corner and we are all dreaming of warm weather recipes. But we are still having some cold blustery days here in TN, and some nights we need a good meal that will help us feel warm and cozy!

    A slice of cornbread cut in half and topped with butter.

    Now if you were to look up the history of what makes a traditional cornbread, you would find a lot of debate on whether or not the recipe should contain flour + cornmeal, or just cornmeal, or a combo of flour and corn flour. There's also debate on how sweet the cornbread should be, how much salt should be added, and what type of fat should be used. Everyone has there preference, of course, and mine has been formed over the years of trying different recipes. I will tell you though, as a little push to try this version, that it turned a cornbread hater (my husband) into a cornbread lover, so that's a win for sure!

    Overhead view of cast iron skillet with cornbread and a jar of honey.

    I was raised in the South, transplanted to TX, lived in the midwest for 3 years, and now have family residing in VA. So as you might imagine, I've had ALL the cornbread versions! Ranging from dense cake-like versions that are sweet enough to be a dessert to drier, crumbly, coarser versions that "sop" up all the juices of whatever you serve alongside. My favorite version seems to land somewhere in the middle, combining a nutty white whole wheat with a coarse cornmeal, a few spoonfuls of sweet to balance the flavor and provide a tender crumb, and a subtle hint of butter laced throughout (but by no means overboard). It's moist but not cake-like, crumbles nicely on top of chili, and has a hearty whole-grain texture. We love to serve it with apple butter or the homemade hot honey drizzle from this pizza recipe.

    Pan of cornbread with a slice removed.

    So where are my cornbread lovers? I'd love to hear about what YOU think makes a good cornbread, so please leave a comment and let me know!

    A sliced piece of cornbread on a plate.

    If you love a good homemade bread recipe, please check out my Meyer Lemon Rosemary Bread or this Hatch Chile Cheddar Cornbread Muffins!

    Leave a comment and rate the recipe below. This will help me with the creation of future recipes!

    I’d also love to feature your creation in my weekly newsletter, so you can upload a photo to Instagram with the tag @sweetcayenne5 to be featured! Quick and easy recipe videos are available on my YouTube channel, and lots of menu inspiration on my Pinterest boards.

    Cast iron pan with cornbread.

    Whole Grain Buttermilk Cornbread

    This recipe for whole grain buttermilk cornbread is a bread staple that I make over and over again! It's moist, easy to make, and super satisfying!
    Tried this recipe?Mention @sweetcayenne5 or tag #sweetcayenne!
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 10 pieces

    Ingredients

    • 1 cup yellow cornmeal recommend Bob’s Red Mill brand
    • ¾ cup white whole wheat flour recommend King Arthur Flour brand
    • 2 tablespoons granulated sugar
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ¾ teaspoon salt
    • 2 large eggs lightly beaten
    • 1 ½ cups lowfat buttermilk
    • 4 tablespoons unsalted butter melted and cooled, plus an extra tablespoon for the cast iron skillet

    Instructions

    • Preheat oven to 425℉. Place a 9 or 10’’ cast iron skillet on a rack in the center of the oven while the oven heats.
    • In a medium bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt by stirring with a whisk.
    • Add the eggs and buttermilk and whisk to combine. Add the butter and use a spatula to gently fold the butter into the batter.
    • Remove the cast iron skillet from the oven and add a tablespoon of butter to the skillet. Swirl the skillet to coat with butter.
    • Place the cornbread batter into the hot skillet. Bake for 18-20 minutes or until a wooden skewer inserted into the center of the cornbread comes out clean.
    • Remove from oven and serve hot with honey, apple butter, or your favorite spread!

    Video

    Serving: 1slice | Calories: 156kcal | Carbohydrates: 21.1g | Protein: 4.3g | Fat: 6.3g | Saturated Fat: 3.5g | Cholesterol: 46mg | Sodium: 326mg | Potassium: 189mg | Fiber: 1.2g | Sugar: 4.3g | Calcium: 83mg | Iron: 1mg

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    Reader Interactions

    Comments

    1. Bear says

      October 19, 2021 at 3:34 pm

      I was looking for a good whole wheat cornbread recipe and this did not disappoint. I swapped out the sugar for a little bit of maple syrup, but otherwise followed the recipe. Really great texture and flavor!5 stars

      Reply
      • Whitney Reist says

        November 02, 2021 at 11:02 am

        Thank you, Bear! I love the maple syrup suggestion - I will have to try that soon!

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