Freshly Ground Sweet Cornbread

Whole Grain Sweet CornbreadWith the weather getting cooler, it’s almost time for some of those cold air dishes. You know, the chili, taco soup, red beans and rice…. and what better to serve it with than a big pan of sweet, crumbly cornbread?

I’ve made this recipe for as long as I can remember, but I’ve always made it with store bought cornmeal until I received my Wondermill in the mail! The freshly ground cornmeal makes a world of difference in the freshness and texture of this recipe! Hope you like it!

Freshly Ground Sweet Cornbread
Recipe type: Bread
Serves: 35
  • 1 & ⅓ Cups freshly ground wheat flour (made with soft white wheatberries)
  • 1 Cup freshly ground cornmeal
  • ¾ C granulated sugar
  • 2 Tablespoons baking powder
  • ½ teaspoons salt
  • 2 large eggs, beaten
  • ⅔ Cup of milk
  • 4 Tablespoons vegetable oil
  • 1 can creamstyle corn
  1. Preheat oven to 400 degrees.
  2. Place your Cast Iron skillet in the oven while it’s pre-heating. The secret to perfectly crispy cornbread is pouring your batter into a hot skillet!
  3. Mix all ingredients well, then pour into a well-seasoned, HOT 12 inch Cast Iron skillet.
  4. Bake for 25-30 minutes or until golden brown.
  5. You can also make corn muffins: Grease muffin tins or line with liners.
 Fill muffin tins ½ full, and bake for 15-20 minutes.
 (Makes 24 mini muffins or 12 regular sized muffins)

My favorite part about this recipe is that you can portion out the dry ingredients and vacuum seal them in a plastic bag or jar and just add the wet ingredients when you’re ready to bake! Just like a box of Jiffy! How simple is that?

Make It!

First, preheat your oven, and place your cast iron skillet in the oven while it’s pre-heating. The secret to perfectly crispy cornbread is pouring your batter into a well-seasoned, HOT skillet! 🙂

Next, ground your wheatberries into flour and corn into cornmeal if you haven’t already.


Mix all your dry ingredients, then add the wet ingredients until well mixed.


Pour the batter into your HOT skillet!


Then bake for 25-30 minutes or until golden brown on top! 🙂

Whole Grain Sweet CornbreadWhat About You?

Do you have a favorite from-scratch cornbread recipe that you love? What changes would you make?

About Lesslie B

Lesslie writes over at She is the wife of a wonderful, handsome man, a stay at home Mom to the most perfect 1 year old boy in the world, a (former) nurse, a cook, a baker, a DIYer, a clean freak with OCD tendencies, a born and raised Texas girl who has been transplanted in Oklahoma, a secret-but-not-so-secret prepper, and most-importantly, a follower of Jesus Christ. Life can get pretty hectic at her house: busy busy busy all of the time, but she tries to slow down, smell the wildflowers, and enjoy life as much as possible!

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