Homemade Cornbread From Scratch (whole grain)

posted by Andrea | 11/26/2019

homemade cornbread recipe

Many years ago, I shared my delicious recipe for Semi-Homemade Cornbread. I still get so many emails from people who tell me that it’s their go-to recipe EVERY year at Thanksgiving (I still love that recipe myself!)

However, for the past year I’ve been grinding my own grain, baking my own whole grain bread, and trying to incorporate more whole-grains into our daily lives, so I really wanted to create a new whole-grain, from-scratch homemade cornbread recipe to replace my old semi-homemade version.

Well, guess what my friends… I did it!

I have a BRAND NEW super simple homemade cornbread recipe (made completely from-scratch) to share with you today!

homemade cornbread

It’s just in time for your Thanksgiving festivities (or to compliment a steaming bowl of chili this winter!)

Doesn’t it look yummy!?!

chili and homemade cornbread

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I created my recipe with freshly ground soft white wheat and freshly ground corn (actual popcorn kernels). HOWEVER, you may certainly substitute your favorite store-bought flour and cornmeal with excellent results. 

One of the things I feel makes this recipe extra delicious is the fact that it uses fresh or canned sweet corn along with the cornmeal… and as you’ll see in the recipe below, I take an extra minute to blend up the fresh corn kernels so they are almost paste-like. 

I suppose it doesn’t look overly appetizing, but thankfully, my taste buds don’t care all that much about what the mashed up ingredients look like before they are mixed together and baked.

freshly ground corn

As with all of my recipes, there are LOTS of ways to customize this cornbread based on the ingredients you have in your home, your personal taste preferences, etc. 

The homemade cornbread recipe, as written below, is Dave and my most favorite version — but I’ve made many variations over the past few months and none of them were bad!

PLEASE feel free to mix and match ingredients or change up flavors (cooking is much more fun when you do this!)

Yield: 15

Homemade Cornbread From Scratch (whole grain)

Homemade Cornbread From Scratch (whole grain)

This amazingly cheesy cornbread is the perfect addition to any holiday table -- and a delicious side dish for chili, pork chops, and so much more. Mix in various "extras" to change up the flavor and let your taste buds come alive!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 can of corn (14 oz.) drained (or 2 c. fresh or frozen corn)
  • 1 c. milk (any variety)
  • 2 large eggs
  • 2 T. melted butter
  • 1/4 c. honey
  • 1 c. cornmeal (finely ground)
  • 3/4 c. flour (I used roughly 100g. soft wheat)
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1.5 c. grated cheese (I like sharp cheddar or pepper jack)
  • 1 c. diced green or red peppers (or jalapenos if you want it spicy!)

Instructions

Preheat oven to 400ºF.

Generously grease a 7" x 11" or 9" x 9" or 9" round baking pan.

Drain corn (if canned) and pulse in a food processor or blender to make it more of a "paste".

In a large bowl, mix milk, eggs, butter, and honey.

Add in cornmeal, flour, baking powder, and salt. Mix until just combined, then stir in cheese and peppers.

Pour batter into greased pan and bake in preheated oven for 35-40 minutes or until the center is set and the top is just starting to brown.

Serve immediately or let sit at room temperature for later.

Top with butter and honey!

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Nutrition Information

Yield

15

Serving Size

1

Amount Per Serving Calories 150 Total Fat 7g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 2g Cholesterol 41mg Sodium 282mg Carbohydrates 18g Net Carbohydrates 0g Fiber 1g Sugar 5g Sugar Alcohols 0g Protein 5g
Nutritional information is approximate and does not account for additional ingredients or added toppings.

ingredients for homemade cornbread

freshly ground cornmeal

corn in blender

blending the corn

corn paste for homemade cornbread

ingredients for homemade cornbread

ingredients for homemade cornbread

homemade cornbread ready for the oven

homemade cornbread fresh from the oven

homemade cornbread

This homemade cornbread is truly such a simple recipe to make.

Just mix up the ingredients, bake, and serve! 

Want to leave out the pepper or swap them for green onions? Do it. 

Would you like to try a different type of cheese? Try it.

Feel like adding some bacon? Go for it.

Want to swap some of the milk for sour cream? Yup, that will work!

You really can’t mess this recipe up (unless maybe you burn it!)

I’d be honored if you added my homemade cornbread to your Thanksgiving recipe roundup this year! 

What are your go-to holiday recipes? 

Visit my virtual recipe box for more simple, delicious, family-friendly recipes!

And follow me on Pinterest for more holiday recipe inspiration.

homemade cornbread recipe

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Filed under: FoodHoliday FoodsWhole Grains

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4 comments

  1. Amy

    11/26/2019

    Love this!!! Excited your making “clean” recipes! Definitely going to try this.

    [Reply]

    Andrea Reply:

    hope you enjoy it!

    [Reply]

  2. Jenny

    11/26/2019

    This sounds and looks amazing. Frozen corn is much better than canned, I think, and of course fresh is best but who wants to pay $1 for 2 ears at this time of year? So I buy corn on sale in the late summer, cut the kernels off, or roast it and then cut the kernels off, and freeze.Can’t grow it here in my garden because the raccoons just won’t allow!!
    Popcorn!!! is what you grind up for your cornmeal?? I didn’t even know you could do that! I thought it had to be the kind of flat dried corn to grind. I’m going to look at your blog and see what I can find about that- must have missed it. That would be easier to find. I go to a feed store near here (like for animal feeds and farm stuff) to get the corn to grind, but popcorn would be lots easier to get, and I’m sure, cheaper.
    I will leave out the cheese but include the green pepper for turkey dressing!
    Thank you!

    [Reply]

    Andrea Reply:

    Thanks Jenny! It’s amazing cornbread!
    As for the frozen versus canned, I agree with you for eating purposes, but for this recipe, it most likely will not make any difference.
    And yes, I grind the popcorn! It makes SOOOO much noise and sounds like I’m going to break my grinder, but it works. One word of advice, first grind the corn on the coarsest setting, then grind it a 2nd time on the finest setting.

    [Reply]