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Whole-Grain Corn Bread

Photo: Brian Woodcock; Styling: Paige Hicks

Hands-on time 15 mins
Total time 40 mins

Serves 12 (serving size: 1 wedge)

From the Kitchen of…Ann Taylor Pittman, Executive Food Editor We always cook two pans of corn bread at Thanksgiving: One is done a day ahead as the base for corn bread dressing, and the other goes into the oven at the last minute so it's hot and crusty at the table. Toasted leftovers get drizzled with honey at breakfast. Medium to fine-ground cornmeal works well for this corn bread, but you can substitute a coarser grind if you prefer a heftier texture.


  • 7.5 ounces whole-grain yellow cornmeal (about 1 1/2 cups)
  • 4.75 ounces white whole-wheat flour (about 1 cup)
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups nonfat buttermilk
  • 1/4 cup canola oil
  • 2 large eggs, lightly beaten
  • 3 tablespoons unsalted butter

Nutrition Information

  • calories 185
  • fat 9.1 g
  • satfat 2.5 g
  • monofat 4.2 g
  • polyfat 1.8 g
  • protein 5 g
  • carbohydrate 22 g
  • fiber 2 g
  • cholesterol 39 mg
  • iron 1 mg
  • sodium 301 mg
  • calcium 66 mg

How to Make It

  1. Place a 10-inch cast-iron skillet in oven. Preheat oven to 450° (leave pan in oven as it preheats).

  2. Weigh or lightly spoon cornmeal and flour into dry measuring cups; level with a knife. Combine cornmeal, flour, baking powder, salt, and baking soda in a large bowl, stirring with a whisk.

  3. Combine buttermilk, oil, and eggs, stirring with a whisk. Add to cornmeal mixture; stir just until batter is combined.

  4. Cut butter into pieces. Carefully place butter in hot skillet in oven; bake at 450° for 1 to 2 minutes or until butter melts and begins to brown. Carefully remove pan from oven, and pour butter into batter, stirring just until combined. Immediately pour batter into pan. Bake at 450° for 20 minutes or until browned on edges and lightly browned on top. Cool 5 minutes before slicing; serve warm.