Whole Wheat Cornbread

From: Chef #874510

On Jun 27, 2008

cut the recipe in half, i cut everything in the recipe in half, EXCEPT took honey to 1.5 tbs, and kept olive oil at 1/4......so it was not dry at all. Added fresh corn (from left over corn on the cob from the night before) and fresh sage. Very moist and full of flavour.

From: Chef #744898

On May 31, 2008

If you make this recipe as stated it comes out with a nice texture and taste. I used ff half and half for the milk and it worked for me. This was my first time using whole wheat, but I figured it was healthier than using regular flour, so I picked some up. This was really good, although somewhat crumbly, but aren't they all? Really enjoyed this one along with my beans and dogs! Milt

From: AKillian24

On Nov 25, 2005

This was my first attempt at cornbread, and according to DH, this is not an easy bread to make to his standard. I'm particularly pleased with this recipe because it is a 5-star even with a couple of substitutions. I actually used low-fat margarine instead of oil, realized I didn't have honey so used the Zaar's substitution guide of water and sugar, and used low fat milk as well. The bread was intended to be used in my stuffing, but I ended up making a second batch after we devoured the first! GREAT recipe, thanks for posting!

From: kaybeeM

On Apr 5, 2006

Great! I halved the recipe and left out the honey. I also added some extra milk because I was making corn cakes. Me and family loooove them. I used whole grain corn meal, so they are really healthy too!