This is such a delicious cornbread recipe.
I am of the opinion cornbread should be soft, moist, and a bit sweet.
I know many will disagree.
Regardless – try it. You’re welcome.
Cornbread with Freshly Milled Corn and Wheat
This is a simple, quick bread that is delicious and wholesome. Not only are we milling our wheat, but we are also milling our corn for the freshest cornmeal! This is a great recipe to have on hand when you need a homemade bread quickly. No rising time needed! In 30-40 minutes you can have bread on the table with freshly milled grains. In this recipe, I used freshly milled soft white wheat, but a hard red or hard white wheat will work or you can experiment with other wheat berries like spelt, as well!
Ingredients
- 1 cup cornmeal I use freshly milled corn
- 1 1/2 cup flour freshly milled soft white wheat
- 4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup whole milk
- 1 egg, beaten
- 1/4 cup oil
- 1/2 cup sugar
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Mix dry ingredients together
- Add remaining ingredients
- Whisk all together until fairly smooth
- Pour into greased 8’’ – 10’’ cast iron pan (or any pan that size). Bake for 20-25 minutes until golden brown.
- Slather butter all over top, let rest for about 10 minutes, and ENJOY!
Tried this recipe?Let us know how it was!
Thank you so much for sharing this. I haven’t tried it so I don’t know.
The difficulty is when you include sugar. I heard sugar can really depress people’s immune systems. I try to stay away from Sugar. But I love freshly milled flour.
Can you please let me know how much honey to use or another sweetener like stevia?
Thank you so much!
If using stevia, I would use half if not a quarter. With artificial sweeteners, they usually taste sweeter than real sugar in my experience. So proceed with caution 🙂 I’ve never tried honey.
No sugar for me. I also throw my iron skillet in the oven when it’s preheating. Then I take it out and pour in the batter. Makes it nice and crispy on the bottom. I also use a cast iron corn sticks and wedge skillet. It makes all the sides crispy and yummy. Tonight I added cracklings and creamed corn. Best ever!
Oooo that sounds delicious! I’ll have to try that myself.
So good and easy to make in under 30 minutes which is the best part. Thank you Felicia for all your awesome recipes they have been delicious and my family has been enjoying the simplicity and deliciousness of it all. Blessings
can you use yellow or white corn for this recipe?
Either one!
This is a perfect recipe, I milled popcorn and soft wheat and butter for the oil, in a glass pie pan. It was fluffy, moist and not very crumbly at all, the sweetness was spot on par with a “Jiffy” mix for those who wondered 🙂 I will try it with honey next time, and tune down the sweetness just a bit.. it was delicious as is but we are trying to conquer a sweet tooth atm…
This is a perfect recipe, I milled popcorn and soft wheat and butter for the oil, in a glass pie pan. It was fluffy, moist and not very crumbly at all, the sweetness was spot on par with a “Jiffy” mix for those who wondered I will try it with honey next time, and tune down the sweetness just a bit.. it was delicious as is but we are trying to conquer a sweet tooth atm…
5 stars by the way.. it would not let me edit or repost 🙂
Super delicious cornbread! My husband said it’s the best he’s ever had. Thank you! I heated up the skillet while oven was preheating and then poured it in – that made the sides and bottom crispy & golden. Wow! Thanks again!
We have a Nutrimill and love it. Would like to make the cornbread. The video looks like the cornmeal is almost flour and not very course. Is that the case?
Yes this is more corn flour, not coarse corn meal.
How would I figure out the amounts if I need to make it in a 3/4 sheet pan?
I would just make the recipe and then pour into that sheet pan. If you need a little more, make a little more. If you need less, just save the batter and place in another pan or freeze it.
This was a super hit with my family. We devoured the whole pan.
Yall!!!! I’m from the South and I KNOW cornbread!!! This is the absolute best I’ve ever made. That fresh ground cornmeal is a game changer!
Is this corn that you have nixtamalized first and then ground? Or did you just just grind some corn and use it that way. Is the nutritional profile still pretty good?
I did not nixtamalize this corn. Whole corn is nutritious, but it does lack certain nutrients unless it has been nixtamalized. This is fine so long as you are not predominately eating corn as your diet. So long as you’re eating a balanced diet, it is fine to eat corn that hasn’t been nixtamalized.
Do you have a weight for the corn or wheat before milling or after? I’m very new to milling my own and really don’t know how much that would be.
About 128grams of wheat berries equals a cup of milled flour, you might try that as a starting point for grinding whet or corn.
For those who don’t want sugar in the cornbread for whatever reason, just leave the sugar out. Doesn’t affect anything else.
Just made this with fresh milled hard white wheat and this year’s crop of Bloody Butcher red corn. Used 1/3 cup of honey for sweetener and did not preheat the CI skillet. Turned out great. Thanks!
My whole family thought this was delicious! So moist yet fluffy! I just got my Nutrimill for Christmas and have been experimenting! We love white chicken chili with cornbread and tonight my 11 year old son wanted to make the cornbread. So I ground the flour and let him do the rest! Thanks for this!
Where can I buy dent corn for milling?
Azure Standard sells it! It’s what most people sell if they are selling whole corn. Just check descriptions to make sure.
Delicious!! Cooked crispy bacon and crumbled in batter
My family loved the recipe! I measured by volume according to the recipe and weighed the ingredients and took notes for next time I make this. I’ll share the weights here in case anyone else prefers to do it this way 🙂 thanks for the great recipe!
112g Cornmeal
160g soft white wheat
16g baking powder
1/2 tsp salt
383g whole milk (I used buttermilk)
1 egg
55g oil
107g sugar
I doubled recipe * Anyone concerned about the sugar? I substituted with raw honey. I added quarter cup to half cup of raw honey. Until batter tasted the way I like.
*I also used kefir for 1 cup of the milk too.
This is great cornbread. Honestly its WAY Better than any box mix or bagged corn meal.
How long would you cook the cornbread if in a mini muffin pan? I need to take a bunch to a church potluck and mini muffins will be easier to transport and serve. Thanks
I would start with half the time and then check to make sure they’re done. Same rules apply – stick a toothpick in the middle to make sure they’re done!
I wonder if I could use almond flour to replace the soft white flour? Also I don’t have a mill so can I use store bought corn meal?
This cornbread was a hit with our family. The bread was moist and just the right amount of sweetness! Thank you for this recipe!
It’s great that you published cornbread with freshly ground wheat and corn! It was just what I wanted. I got out my whole dried corn and soft white wheat and ground them in my Nutrimill. The recipe turned out tender and moist with a little sweet flavor. I might cut back on the sugar or use a little honey next time.
What is purpose of adding wheat flour and do you have too ?
Adding wheat flour is going to allow it to rise to get you a cornbread. If you don’t add wheat flour, then you’re going to get something more like corn pone or johnny cakes. Still delicious, but not cornbread.
Super easy and delicious. I followed your recipe exactly and baked in my 10” cast iron skillet. Served it right away so it was a bit crumbly, but is holding together well after cooling. Will definitely make this again. Thanks for the recipe!
Made with 1/2 the quantity sugar, and preheated my cast iron based on another’s recommendation – this was tasty!
My plan for leftovers is to cut into cubes and sautee to make croutons.
Loved the cornbread recipe (almost). Moist without the usual mouthfeel of buckshot (my husband’s words . . . lol). It sliced beautifully. Anyway, the yellow dent corn I milled had very little flavor. Disappointing. It came from Azure Standard.
With your experience in buying quality grains, can you recommend a better, more flavorful corn?
Many thanks in advance for your advice.
My husband wants FRIED cornbread. Will this recipe work for those?, or what would I need to change using FMF?
Halved the recipe to make in my little cornbread pan. Many people have expressed concern over the sugar. I think sweet cornbread is a sin so I just left it out and it was just right
Also if you want it “fried” the want to preheat the oven with the pan and some oil in it.
Also also coconut oil makes a bizarrely delicious cornbread.
These are my thoughts. Good recipe.
I followed the recipe exactly. It’s not as corn-y as I’m used to. I like the sweetness. I’d probably do 2 cups corn flour and 1/2 cup soft white. Maybe a bit more salt too.
Perhaps it’s the corn I purchased from Azure Standard, but I could not taste corn at all. Does the corn from Masienda have a stronger corn flavor?