Whole Wheat Sour Cream Cornbread
Discover the perfect balance of wholesome comfort and subtle sweetness with this Whole Wheat Sour Cream Cornbread. Made with nutrient-rich whole wheat flour and golden cornmeal, this recipe offers a heartier twist on traditional cornbread. The addition of creamy sour cream, a touch of honey, and a hint of melted butter creates an irresistibly moist and tender texture with just the right level of sweetness. Ready in just 35 minutes, this easy, one-bowl recipe is ideal for pairing with hearty chili, savory soups, or enjoying on its own with a pat of butter and a drizzle of honey. Whether served warm or at room temperature, this healthier spin on a classic side dish is sure to elevate your comfort food game. Perfect for weeknight dinners or special family gatherings!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Yellow cornmeal
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.25 cup Granulated sugar
- 2 large Eggs
- 1 cup Sour cream
- 0.5 cup Milk
- 0.25 cup Unsalted butter, melted
- 2 tablespoons Honey
Instructions
Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the whole wheat flour, cornmeal, baking powder, baking soda, salt, and granulated sugar until well combined.
In a medium bowl, beat the eggs, then stir in the sour cream, milk, melted butter, and honey until the mixture is evenly blended.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
Pour the batter into the prepared baking pan, spreading 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 into the center comes out clean.
Remove the pan from the oven and let the cornbread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool slightly before slicing.
Serve warm or at room temperature. Enjoy as a side with soups, stews, or chili, or simply with a pat of butter and drizzle of honey.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 447 mg | 19% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 13.3 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 121 mg | 3% | |
*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.
