There’s nothing like moist, tender cornbread, warm from the oven, to go with your favorite chili or soup. This version is made with creamed corn and 100% whole wheat flour for extra moist, flavorful cornbread. I made this simple, from-scratch recipe with freshly milled flour, but it works perfectly with store-bought flour as well.
This is everything I love in cornbread: moist, lightly sweet, and full of corn flavor. Years ago, I used to rely on boxed cornbread mix. You know, the little blue and white box that allows you to make cornbread in a jiffy? That was before I realized that making cornbread from scratch takes only a little more time and effort than using the box mix.
Even better, when I make it myself, I can control the flour and sweetener, which is important to me. The box might be a tad more convenient, but the results when made from scratch are absolutely worth it. I always feel better knowing exactly what went into it.
Whole Wheat Cornbread (Fresh Milled Flour)
This recipe yields tender, moist cornbread with the classic texture we all love. Whether you make it with fresh milled flour or use store-bought flour, it’s the perfect mixture of sweet and savory. Stick with the classic and serve it alongside a big bowl of soup, chili or as a side with your favorite meal. Of course, you can always enjoy it on its own with a pat of butter and a drizzle of honey. Yum!
About This Recipe
I adapted this recipe from my basic all-purpose cornbread recipe. Although that one was very good, this one is even better. Why? Because it’s made with whole wheat, less sugar, and my favorite not-so-secret ingredient: creamed corn. This key ingredient makes the crumb super moist and really elevates the corn flavor.
Ingredients
Key Ingredients
Flour: I used 100% unsifted freshly milled soft white wheat flour. You can use other soft grains, such as einkorn or spelt. You could also use a blend of hard and soft white grains for a fresh milled “all-purpose” mix.
If using store-bought flour, white whole wheat flour works perfectly. I tested this with King Arthur Golden Wheat Flour with excellent results, no adjustments needed. This is my go-to white wheat flour if I’m not milling my own. If you use regular whole wheat flour, the wheat taste might come through more strongly than you’d like in this recipe.
Cornmeal: I used store-bought cornmeal here. I have not milled corn at this point, so I’m sticking with regular cornmeal for now. If you have the ability to mill your own corn, I bet that would work beautifully.
Sugar: Feel free to adjust the amount of sugar to your liking. As written, the cornbread is lightly sweet. Not sweet like cake, but with a definite hint of sweetness. If you prefer a less sweet cornbread, cut sugar to 1/2 cup or less to your taste.
I like to use sugar-free sweeteners whenever possible so I often use half sugar and half granulated sugar-free sweetener such as Lakanto Monk Fruit Sweetener. Although my favorite alternative sweetener is allulose, I don’t use that here because the cornbread tends to brown more than I like.
Oil: I like to use avocado oil, but any mild oil like vegetable, canola, or light olive oil would work well.
Creamed Corn: I used a small can of creamed corn for this recipe. I love the taste and texture that creamed corn brings to cornbread so I try to sneak it into just about any cornbread I make. (Yes, I used to add some to the box mix too!)
Milk: Any type of milk would work fine. I typically use whole milk or 2% but whatever you have on hand is fine.
Other Ingredients: You will also need basic pantry and fridge ingredients including salt, baking powder, and one egg.
Instructions
This bread could not be easier to make.
Step 1: In medium mixing bowl, whisk flour, cornmeal, sugar, salt and baking powder.
Step 2: Add oil, creamed corn, milk and egg. Stir until moistened; a few lumps are fine.
Step 3: Pour batter into prepared pan. If using fresh milled flour, allow batter to rest for about 10-15 minutes before baking. If using store-bought flour, there’s no need to wait.
Step 4: Bake until the top is golden brown, and a toothpick inserted in center comes out clean, about 34-38 minutes.
Step 5: Allow to cool for at least 20-30 minutes. Serve and enjoy!
FAQs
Can I use a 9 x 13 pan for this?
Yes, you can double the recipe and bake in a 9×13 pan. Bake for 44-48 minutes or until golden brown and toothpick inserted in center comes out clean or with a few moist crumbs.
Do I have to use creamed corn?
No, you can certainly skip it and use milk only to mix. The cornbread will have a different texture but it will still work. I definitely encourage you to try it with creamed corn, if possible, as it really adds extra moisture and flavor to the recipe.
What kind of cornmeal should I use?
I use regular cornmeal from the local grocery store, Quaker brand, or store brand will work just fine. Don’t use masa harina, as that is a different product and won’t work in this recipe.
Other Fresh Milled Flour Recipes You Might Enjoy:
Fresh Milled Cornbread
Ingredients
- 1 cup (120g) flour, fresh milled or whole white wheat see notes
- 1 cup yellow cornmeal
- 2/3 cup sugar reduce to 1/2 cup if you prefer less sweet cornbread
- 1 teaspoon salt
- 1 tablespoon baking powder
- ⅓ cup oil
- 1 egg
- 1 can (8.5oz) creamed corn
- 3/4 cup milk
Instructions
- Grease an 8×8 or 9×9 pan and set aside. Preheat oven to 375°F.
- In a medium mixing bowl, whisk flour, cornmeal, sugar, salt, and baking powder.
- Add oil, creamed corn, milk, and egg. Stir until the mixture comes together and there are only a few lumps remaining. The batter will be somewhat thin; this is normal.
- Pour the batter into the prepared pan. If using fresh milled flour, allow to rest for 10-15 minutes. If using store-bought flour, there's no need to wait.
- Bake for 34-38 minutes until the top is golden brown and a toothpick inserted into the center comes out clean, or with a few moist crumbs.
Notes
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