Whole Grain Cornbread

Great as a snack, with chili or an alternative for dinner rolls.  A good source of calcium, iron, magnesium, phosphorus, potassium, folic acid, folates and vitamins A, B-6 and B-12.  It also provides fiber, which not only help regulate bowel movements but also absorb cholesterol and lower blood sugars as they move through the digestive system.

Serves 9.

Health Information


  • Food processor or blender
  • Square baking pan: 8 inch
  • Large bowl


  • Cornmeal, preferably whole-grain (see Tips): 1.25 cups
  • Whole wheat flour (see Tips): 0.75 cup
  • Baking powder: 1 teaspoon
  • Salt: 0.5 teaspoon
  • Corn kernels, fresh or frozen, thawed: 1 cup
  • Egg: 1
  • Low-fat milk: 0.75 cup
  • Canola oil: 3 tablespoons
  • Honey: 3 tablespoons


  1. Preheat oven to 350°F
  2. Coat an 8-inch-square baking pan with cooking spray/butter/etc
  3. Whisk cornmeal, flour, baking powder and salt in a large bowl.
  4. Pulse corn and egg in a food processor or blender until almost smooth
  5. Add milk, oil and honey to corn/egg; pulse until combined
  6. Add the liquid ingredients to the dry ingredients, stir until combined
  7. Scrape the batter into the prepared pan, spreading evenly
  8. Bake the cornbread until a toothpick inserted in the center comes out clean, 25 to 30 minutes
  9. Let cool in the pan for at least 10 minutes
  10. 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 flavour 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.