Whole Wheat Sour Cream Cornbread

Discover the perfect balance of wholesome comfort and subtle sweetness with this Whole Wheat Sour Cream Cornbread. Made with nutrient-rich whole wheat flour and golden cornmeal, this recipe offers a heartier twist on traditional cornbread. The addition of creamy sour cream, a touch of honey, and a hint of melted butter creates an irresistibly moist and tender texture with just the right level of sweetness. Ready in just 35 minutes, this easy, one-bowl recipe is ideal for pairing with hearty chili, savory soups, or enjoying on its own with a pat of butter and a drizzle of honey. Whether served warm or at room temperature, this healthier spin on a classic side dish is sure to elevate your comfort food game. Perfect for weeknight dinners or special family gatherings!

Nutriscore Rating: 53/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1 cup Whole wheat flour
• 1 cup Yellow cornmeal
• 1 tablespoon Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.25 cup Granulated sugar
• 2 large Eggs
• 1 cup Sour cream
• 0.5 cup Milk
• 0.25 cup Unsalted butter, melted
• 2 tablespoons Honey

Directions

Step 1

Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, cornmeal, baking powder, baking soda, salt, and granulated sugar until well combined.

Step 3

In a medium bowl, beat the eggs, then stir in the sour cream, milk, melted butter, and honey until the mixture is evenly blended.

Step 4

Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.

Step 5

Pour the batter into the prepared baking pan, spreading it evenly with a spatula.

Step 6

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 7

Remove the pan from the oven and let the cornbread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool slightly before slicing.

Step 8

Serve warm or at room temperature. Enjoy as a side with soups, stews, or chili, or simply with a pat of butter and drizzle of honey.

Nutrition Facts

Serving size	(892.3g)

Amount per serving	% Daily Value*
Calories	2386.7

Total Fat 114.2g	0%
Saturated Fat 66.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 627.1mg	0%
Sodium 3522.7mg	0%
Total Carbohydrate 319.0g	0%
Dietary Fiber 25.5g	0%
Total Sugars 107.6g
Protein 51.8g	0%

Vitamin D 135.7IU	0%
Calcium 572.9mg	0%
Iron 10.6mg	0%
Potassium 1061.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.9%

Protein: 8.3%

Carbs: 50.8%