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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 121.3
  • Total Fat: 4.7 g
  • Cholesterol: 27.3 mg
  • Sodium: 284.6 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.9 g

View full nutritional breakdown of Holly's Whole Wheat Honey Cornbread calories by ingredient
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Holly's Whole Wheat Honey Cornbread

Submitted by: CHKNGEORGE

Introduction

My sister and I have been trying to incorprate whole grains. My boss says this is a travesty, but I like it My sister and I have been trying to incorprate whole grains. My boss says this is a travesty, but I like it
Number of Servings: 8

Ingredients

    1/2 c whole wheat flour
    1/2 c corn meal
    1/8 c sugar
    2 t baking powder
    1/2 t salt
    1 T honey
    1 lg egg
    1/2 c milk (I use 2%)
    1/8 canola oil

Directions

Preheat oven to 425. Add oil to a loaf or pie pan. Place in heated oven while you prepare the bread or about 10 minutes.
Combine the dry ingredients. Mix until homogenous. Add egg and honey and stir. Finally add the milk, maybe not quite 1/2 cup but enough to make like a slightly runny batter.
Remove pan from the oven and add about 1/2 of the hot oil to the batter. It should be hot enough to sizzle and almost make a crust on the top. Stir batter to incorporate the oil then add mixture to prepared pan. The remaining hot oil makes the edges curl and gives you a nice crispy edge.
Bake in the hot oven for about 15 minutes or the center springs back. (because of the wheat it will be kinda dark)

Number of Servings: 8

Recipe submitted by SparkPeople user CHKNGEORGE.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    WEll I tried this for dinner and it was delicious-- - 7/28/10

    Reply from CHKNGEORGE (7/28/10)
    Thank you so much! I was scared to share it. I'm really happy you enjoyed it.


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  • This is a little different, because it is not very yellow, but it taste the same to me! I enjoyed it thoroughly. - 3/24/14

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  • made a few small baking swaps so maybe thats why it took a little longer than 15 in a loaf pan, quite good though - 9/11/13

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  • very good ! - 12/20/12

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  • I'm going to try this tonight with a Baked Chili with Cornbread Crust casserole. I'm also going to substitute applesauce for oil and use skim milk. - 1/29/12

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  • Made this tonight and it was wonderful!! I used applesauce instead of the oil and 1% milk and it was fantastic! Thanks so much for the recipe! I will definitely make more of this in the future! - 6/19/11

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  • I have been looking for a really good cornbread recipes for what seems like ages. I have finally found it. Cornbread is typically dry and while this isn't melt in your mouth moist it moist. It is also perfectly sweet. I did exchange the sugar for Truvia. - 5/30/11

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  • Very good-I used fat free milk b/c that's what I had and a bit more honey because we like sweet cornbread. This is my new go to recipe for cornbread. - 4/5/11

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  • this is delecious - 1/6/11

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  • Great recipe...very flavorful! I took the cornbread to a friend's house and my friends loved it so much they wanted the recipe for themselves. - 10/20/10

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  • You mention egg in the directions but not in the ingredient list. I am assuming it is 1 egg? - 10/4/10

    Reply from CHKNGEORGE (10/9/10)
    didn't notice that I left that out. yep just one


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  • My DH was born and raised in the south, and therefore a cornbread aficionado. This one easily passed the test. Delicious! Glad we can still have our cornbread. - 9/17/10

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  • 0 of 1 people found this review helpful
    ooh, going to try this one for sure! - 7/28/10

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