Fresh Milled Flour Cornbread
Fresh Milled Flour Cornbread is thick, soft, and has just the right amount of sweetness! Freshly milled soft white wheat flour gives this whole wheat cornbread a tender texture, and it’s perfect with a big bowl of chili, soup, or your favorite dinner.
Are you looking for more Freshly Milled Flour Recipes? Try my Fresh Milled Flour Biscuits, Fresh Milled Flour Dinner Rolls, or Honey Oatmeal Bread.
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I love a thick piece of cornbread, and baking this recipe in an 8×8-inch pan give you nice thick squares with golden edges and a soft center. It’s an easy dish that goes with so many dinners we love.
Growing up my mom made cornbread every single night, without fail! She wouldn’t have dreamed of putting sugar in hers, but my kids like their cornbread with a little sweetness. So this version has just enough honey to make them happy without making it overly sweet!
What you’ll love about this Whole Wheat Cornbread Recipe
What Ingredients Do I Need to Make Fresh Milled Flour Cornbread
You’ll need these to make it
- Fresh Milled Soft White Wheat Flour
- Cornmeal
- Baking powder
- Baking soda
- Salt
- Eggs
- Buttermilk
- Butter
- Honey
Ingredient Notes:
- Soft white wheat: I use freshly milled soft white wheat for this recipe. It gives the cornbread a soft, tender texture without making it heavy.
- Cornmeal: I use Wilkins Rogers Mills Indian Head Stone Ground Yellow Corn Meal, but if you mill your own cornmeal you could use that instead.
- Buttermilk: Buttermilk helps keep the cornbread soft and moist.
- Honey: My kids like a little sweetness in their cornbread, so I add honey. You can leave it out if you prefer a more Southern cornbread.
How to make Fresh Milled Flour Cornbread
Step 1: Preheat oven to 375°F. Line an 8×8 baking pan with parchment paper, or lightly spray the pan with cooking spray.
Step 2: In a large mixing bowl, whisk together the freshly milled soft white wheat flour, cornmeal, baking powder, baking soda, and salt.
Step 3: In a seperate bowl, whisk together the eggs, buttermilk, melted butter and honey.
Step 4: Pour the wet ingredients into the dry ingredients and stir just until combined.
Step 5: Pour the batter into the prepared baking pan and spread it evenly.
Step 6: Bake for 28-30 minutes, or until the center is completely set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7: Let the cornbread cool in the pan for about 10 minutes before removing it and cutting into 9 equal squares.
PRO TIP:
Don’t check the cornbread in just one spot with a toothpick. Check 2 or 3 places near the center. The top can look completely done while a spot in the center is still wet.
Storage and Reheating:
Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Reheating: Warm individual pieces in the microwave until heated through.
Freezing: Let the cornbread cool completely, then wrap individul pieces and place them in a freezer safe container of freezer bag. Freeze for up to 3 months.
Additions and Substitutions:
Cheese: Add shredded cheddar cheese to make cheesy cornbread.
Jalapenos: Stir in diced jalapenos for a little heat.
Corn: Add corn kernels for even more corn flavor and texture.
Honey: If you prefer a more savory cornbread, you can leave out the honey.
FAQs about this Cornbread Recipe:
What wheat berries are best for fresh milled flour cornbread?
I use soft white wheat berries for this recipe. Soft white works especially well in recipes like cornbread where you want a soft, tender texture instead of a stronger gluten development you need for yeast breads.
Can I make this cornbread in a 9×9-inch pan instead?
Yes, but it will be thinner and probably bake a little faster. I prefer an 8×8 inch pan because it gives me the thick pieces I want.
How do I know when the cornbread is done?
The center should be completely set and a toothpick should come out clean, or with just a few moist crumbs. Check it in a few different places near the center since one spot can be done while another still has wet batter.
What can I serve with this cornbread recipe?
We really love this cornbread with a big bowl of chili. It’s also an easy side for soup, beans, smoked sausage and potatoes, and other hearty dinners. So basically anything you want to eat it with. LOL!
Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide to Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!
You can also grab my Lunchbox Dough eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group. I love seeing what you’re baking!
Fresh Milled Flour Cornbread
Equipment
Ingredients
- 1 cup freshly milled soft wheat flour 114 g
- 1 cup cornmeal 139 g
- 2 teaspoons baking powder 8 g
- 1/2 teaspoon baking soda 3 g
- 1 1/2 teaspoons salt 8 g
- 2 large eggs
- 1 3/4 cups buttermilk 420 g
- 1/4 cup butter, melted 57 g
- 1/4 cup honey 85 g
Instructions
- Preheat oven to 375°F. Grease an 8×8-inch baking pan.
- In a large bowl, whisk together the freshly milled soft wheat flour, cornmeal, baking powder, baking soda, and salt.1 cup freshly milled soft wheat flour,1 cup cornmeal,2 teaspoons baking powder,1/2 teaspoon baking soda,1 1/2 teaspoons salt.
- In a separate bowl, whisk together the eggs, buttermilk, melted butter, and honey if using.2 large eggs,1 3/4 cups buttermilk,1/4 cup butter, melted,1/4 cup honey.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not over mix.
- Let the batter rest for 10 minutes to allow the freshly milled flour and cornmeal to fully hydrate.
- Give the batter a gentle stir and pour it into the prepared baking pan.
- Bake for 28-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool for 5-10 minutes before slicing and serving.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.