Whole-Grain Cornbread

Cornbread should be eaten hot from the oven. Instead of slathering it with butter, spread with whipped honey or top with salsa.

Serves: 9Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 9


  • 3⁄4 cup all-purpose flour
  • 1⁄2 cup whole-wheat flour
  • 1⁄4 cup brown sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup cornmeal
  • 1⁄3 cup oat bran
  • 1 large egg
  • 2 egg whites
  • 1⁄4 cup honey
  • 1 cup buttermilk
  • 1⁄4 cup canola oil


  • Preheat oven to 400°F. Spray a 9-inch square pan with nonstick cooking spray containing flour, and set aside. In large mixing bowl, combine flour, whole-wheat flour, brown sugar, baking powder, baking soda, cornmeal, and oat bran and mix well.
  • In small bowl, combine egg, egg whites, honey, buttermilk, and canola oil and beat to combine. Add to dry ingredients and stir just until mixed.
  • Spoon into prepared pan and smooth top. Bake for 25 to 35 minutes or until bread is golden brown.