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Whole-Grain Skillet Corn Bread

Pull out your cast iron for this Thanksgiving stalwart: It's the key to a perfect crust. Preheating the pan ensures that the batter gets nice and crispy. Balancing cornmeal with fiber-rich whole-wheat flour makes the bread a filling stand-in for stuffing. For the most benefits, use a stone-ground whole-grain cornmeal, which still has some of the nutrient-dense corn hull and germ intact.

  • servings: 8




  • 1 cup yellow cornmeal
  • 1 cup whole-wheat flour
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon coarse salt
  • 1 large egg
  • 1 cup low-fat buttermilk
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 2 tablespoons honey


  1. Step 1

    Heat oven to 400 degrees. Preheat an 8-inch cast-iron pan or pie dish. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together egg, buttermilk, and 1/4 cup oil. Fold wet ingredients into dry and mix until just combined.

  2. Step 2

    Add remaining tablespoon of oil to preheated pan, swirling to coat the bottom. Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 23 to 25 minutes. Brush with honey, then let cool. Cut into wedges.

Whole Living, November 2011



Reviews (1)

  • 24 Feb, 2014

    This version of cornbread is phenomenal. I use an 8" round aluminum pan because I don't have a cast iron skillet (yet) and sometimes substitute the egg for one tablespoon of flaxseed whisked in three tablespoons of hot water. I live in France and use kefir (fermented milk) as I can't find buttermilk here. (I used to sub with yogurt or skim milk + lemon but kefir is now my favorite buttermilk substitute.) When I'm out of cornmeal (semoule de mais) I use polenta and texture is a little fluffier.