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Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

  This content is selected and controlled by WebMD's editorial staff in collaboration with Sanford Health Systems.
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Whole-Grain Cornbread

WebMD Recipe from

Whole-Grain Cornbread

Made with whole-grain cornmeal and white whole-wheat flour, this healthy cornbread recipe is quick enough for a weeknight and perfect to serve with chili or instead of dinner rolls. We like to make a few extra batches of the dry mix and store it in the freezer. To make a batch of cornbread, just measure out 2 cups of dry mix and combine with the liquid ingredients. Serve the leftovers with a drizzle of honey for a treat or in the morning with scrambled eggs for breakfast. If you don’t want to pull out your food processor, you can skip pureeing the corn in Step 2 and instead whisk an 8-ounce can of creamed corn with the egg, milk, oil and sugar before combining with the dry ingredients.

This Recipe Is:
Prep: 10 minutes | Total Time: 45 minutes
  • 1 1/4   cups
    yellow cornmeal, preferably whole-grain (see Tips)
  • 3/4   cup
    white whole-wheat flour, (see Tips)
  • 1   teaspoon
    baking powder
  • 1/2   teaspoon
  • 1   cup
    corn kernels, fresh or frozen, thawed
  • 1  
    large egg
  • 3/4   cup
    low-fat milk
  • 3   tablespoons
    canola oil
  • 3   tablespoons
    honey, or sugar
  1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
  2. Whisk cornmeal, flour, baking powder and salt in a large bowl. Pulse corn and egg in a food processor or blender until almost smooth. Add milk, oil and honey (or sugar); pulse until combined. Add the liquid ingredients to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.
  3. Bake the cornbread until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan for at least 10 minutes. Serve warm or at room temperature


Whole-grain cornmeal (with the nutritious germ and fiber-rich bran left intact) is increasingly available in well-stocked supermarkets. Look for “whole grain” on the label. For this recipe, we recommend using “fine” or “medium” whole-grain cornmeal. White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores. Store it in the freezer.
Nutritional Information

Makes: 9 servings
  • Calories188
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol22 mg
  • Carbohydrates30 g
    • Dietary fiber3 g
  • Protein5 g
  • Sodium209 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.


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