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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
Whole-Grain Skillet Corn Bread

Photography: Johnny Miller

Source: Whole Living, November 2011


  • 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. 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. 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.

Reviews (1)

  • rebecca_m 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.

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