Whole Wheat Corn Bread

Whole Wheat Corn Bread


  • 1 and 1/4 cups of finely ground cornmeal
  • 1/2 cup of whole wheat flour or gluten free flour
  • 1 and 1/2 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/4 tsp of salt
  • 1 tbsp of unsalted butter or coconut oil (melted and cooled slightly)
  • 1 large egg
  • 1 tsp of vanilla extract
  • 1/2 cup of plain nonfat Greek yogurt
  • 2 tbsp of honey
  • 1/4 cup of nonfat milk


  • Preheat the oven to 350 degrees and coat an 8″ square pan with nonstick cooking spray
  • In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt
  • In a separate bowl, whisk together the butter, egg and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain, then stir in the honey
  • Alternate between adding the cornmeal mixture and the milk to the egg mixture, beginning and ending with the cornmeal mixtrue, and stirring just until incorporated
  • Spread the batter into the prepared pan
  • Bake at 350 degrees for 18 – 20 minutes or until the edges begin to turn golden and the center feels firm to the touch
  • Cool in the pan for at least 10 minutes before slicing and serving

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