Sweet Whole Wheat Cornbread
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble.
Sweet Whole Wheat Cornbread
Prep time
Cook time
Total time
This sweet cornbread, made with whole wheat flour, is a quick and easy side dish for Thanksgiving, but you can serve it year-round instead of rolls. It also makes a great breakfast or snack with apple or pumpkin butter. Yum!
Author: Aviva Goldfarb
Recipe type: Side Dish
Cuisine: Cooking Basics
Serves: 4
Ingredients
- 1 cup whole wheat flour
- 1 cup cornmeal
- 2 tsp. baking powder
- ¼ tsp. salt
- ¾ cup brown sugar, packed
- 2 eggs, beaten
- 1 cup nonfat or low fat milk
- ¼ cup canola or vegetable oil
Instructions
- Preheat the oven to 350 degrees.
- Spray an 8 x 8-inch baking pan thoroughly with nonstick cooking spray.
- In a mixing bowl, combine all the dry ingredients (I like the white whole wheat flour from King Arthur’s Flour) and then add the wet ingredients.
- Stir until just combined with no lumps (don’t overmix), and transfer it to the baking dish.
- Bake it for 30 minutes or until it is golden brown and a wooden toothpick inserted in the center comes out clean. Alternatively, fill a muffin tin with the batter and bake for 20 minutes.
Nutrition Information
Calories: 251 Fat: 9g Sodium: 196mg Cholesterol: 63mg
