Whole-Grain Skillet Corn Bread

Pull out your cast iron for this Thanksgiving stalwart: It's the key to a perfect crust. Preheating the pan ensures that the batter gets nice and crispy. Balancing cornmeal with fiber-rich whole-wheat flour makes the bread a filling stand-in for stuffing. For the most benefits, use a stone-ground whole-grain cornmeal, which still has some of the nutrient-dense corn hull and germ intact.
Whole Living, 11 November 2011
  • Yield Serves 8
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  • 1 cup yellow cornmeal
  • 1 cup whole-wheat flour
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon coarse salt
  • 1 large egg
  • 1 cup low-fat buttermilk
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 2 tablespoons honey


  1. Heat oven to 400 degrees. Preheat an 8-inch cast-iron pan or pie dish. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together egg, buttermilk, and 1/4 cup oil. Fold wet ingredients into dry and mix until just combined.

  2. Add remaining tablespoon of oil to preheated pan, swirling to coat the bottom. Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 23 to 25 minutes. Brush with honey, then let cool. Cut into wedges.

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