This is my go-to cornbread recipe. It’s super simple and made with whole grains, olive oil, and a touch of maple. Top it with a nice slab of butter and some flaky salt for the BEST bite!
Servings 8 squares
Prep Time 10 minutes 
Cook Time 30 minutes Ingredients
- 1 cup whole milk or unsweetened almond milk
- ¼ cup olive oil
- 2-3 tbsp maple syrup (increase for a sweeter bread)
- 1 egg
- 1 cup whole wheat flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1 tsp kosher salt
Instructions
- Preheat the oven to 375F. Grease a standard loaf pan with oil. You can line with parchment paper for extra protection from sticking if you’d like.
- In a large bowl, whisk together the milk, oil, maple, and egg until combined. Stir in the flour, cornmeal, baking powder, and salt until combined and no more dry flour remains.
- Transfer to the prepared loaf pan and bake for 30 minutes, or until a knife or cake tester comes out clean. Let cool slightly, remove from the pan, slice, and serve warm with butter.
Items you can prep ahead (optional)
- Make the cornbread
Substitutions
- To make gluten-free, substitute the whole wheat flour with 1:1 gluten-free all-purpose flour.
- To make vegan, try using a flax egg in place of the egg and use almond milk.
Storage
- Store leftovers in an airtight container in the fridge for up to 5 days
Leftovers + repurposing
- Eat this warmed up slightly in the microwave topped with salted butter (and a drizzle of honey if you’d like).
- This makes a great summer side for grilling!
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