Whole Wheat Cornbread with Flax Syrup
Elevate your cornbread game with this wholesome and hearty Whole Wheat Cornbread with Flax Syrup, a nourishing twist on a classic favorite. Made with a blend of whole wheat flour and cornmeal, this recipe offers a rustic texture and nutty flavor that pairs perfectly with the natural sweetness of honey. The crowning touch is the homemade flax syrup—a rich, nutrient-packed drizzle made with flaxseed meal and maple syrup, offering a healthy alternative to traditional toppings. Ready in just 40 minutes, this golden-brown cornbread is perfect for weeknight dinners, holiday feasts, or even as a satisfying snack. Serve it warm to let the buttery crumb shine and watch it become the star of your table. Key features include the use of high-fiber whole wheat, heart-healthy flaxseed, and the option for dairy-free milk, making this recipe both nutritious and versatile.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Cornmeal
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Milk (dairy or non-dairy)
- 1 large Egg
- 2 tablespoons Honey
- 0.25 cup Unsalted butter (melted and slightly cooled)
- 2 tablespoons Flaxseed meal
- 0.25 cup Water (for the flax syrup)
- 2 tablespoons Maple syrup
Instructions
Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square baking dish or an 8-inch cast-iron skillet.
In a large mixing bowl, whisk together the whole wheat flour, cornmeal, baking powder, and salt until well combined.
In a medium mixing bowl, whisk together the milk, egg, honey, and melted butter until smooth.
Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; the batter will be slightly lumpy.
Pour the batter into the prepared baking dish or skillet and spread it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
While the cornbread is baking, make the flax syrup: In a small saucepan, combine the flaxseed meal, water, and maple syrup. Cook over low heat, stirring constantly, until the mixture thickens slightly, about 3-4 minutes. Remove from heat and let it cool slightly.
Once the cornbread is out of the oven, let it cool in the pan for 10 minutes before slicing.
Serve the cornbread warm with the flax syrup drizzled on top or on the side for dipping.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 370 mg | 124% | |
| Sodium | 2776 mg | 121% | |
| Total Carbohydrate | 329.8 g | 120% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 75.0 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 426 mg | 33% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1355 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
