Whole Grain Cornbread

By Brindlea G. from Ridgecrest Elementary School, Phenix City, Alabama.


Wholegrain cornbread is a nutritious addition to our school menues. Students have enjoyed the cornbread and it completes to the baked chicken, collard green and blackeyed pea meal complete!

Nutrition Facts

Serving size: 1

From Fat22%
From Saturated Fat4.9%
From Sugar16%


Ingredient 6 servings 50 servings
Whole Wheat Flour22 1/2 t1lb 2/3oz
Cornmeal10t1/2 lb
Granulated Sugar1/2oz5 oz
Baking Powder3/4t1 oz
Salt1/8 t1 1/8 t
Eggs1 1/4T2/3 c
Buttermilk7 T1/4t1pt1 2/3c
Vegetable Oil1 3/4t4T2 3/4t


Preheat oven to 400 degrees F, lightly grease sheet pans. Blend flour, cornmeal,sugar, baking powder and salt in mixer on low speed for one minute. Mix eggs, buttermilk and oil. Add dry ingredients and blend for 30 seconds on low speed. Beat until dry ingredients are moistened for 2-3 minutes on medium speed. Do not over mix, batter will be slightly lumpy. Pour 2 quarts 2 cups of batter into each half sheet pan. Bake 30 -35 minutes. Cut each half sheet pan 5 x 10.