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This fresh-milled cornbread recipe is made with freshly milled corn and soft wheat berries. It’s buttery, sweet, and perfectly crumbly without being too dry. It’s so delicious that you’d never guess it’s made with 100% whole grains-or that it’s so easy to make!
A few months ago, when I posted my fresh-milled grits recipe, I mentioned that you can save the sifted flour for cornbread. So I’d be remiss if I didn’t share my favorite fresh-milled cornbread recipe with you!
Here, where I live in Southeastern North Carolina, cornbread is a staple. This recipe is a classic cornbread recipe, but instead of using store-bought cornmeal and flour, it uses 100% fresh-milled.
If you are new to milling flour at home, this is a great beginner recipe. I have a growing library of fresh-milled sourdough recipes, including a fresh-milled starter and my favorite half fresh-milled artisan sourdough recipe.
But sourdough has a learning curve. Cornbread, on the other hand, has a very low learning curve. Just mill, mix, and bake! It’s so simple…and sooo delicious.
While I’m milling the soft wheat, I like to mill a little extra for easy pizza dough. That way, I can have cornbread one night and whole-grain pizza the next. Just remember to stash that extra flour in the freezer until you’re ready to use it.
Enjoy, friends!
Why You’ll Love This Recipe
Fresh-Milled: This recipe uses 100% freshly milled corn and flour. You get all the nutritional goodness and flavor of corn and wheat.
Easy: Once you mill the flour, this recipe takes just a few minutes of hands-on time, and it’s out of the oven in 30 minutes. So easy!
Delicious: Fresh-milled corn and flour give the cornbread a deeper, more robust flavor that you can’t get from store-bought ingredients.
Simple Ingredients: In addition to the corn and wheat berries, this recipe uses just a handful of simple ingredients that you probably have on hand.
What Is Fresh-Milled Cornmeal?
Freshly milled cornmeal (also known as cornflour) is made by grinding whole, dried corn kernels at home using a grain mill.
The corn is milled and sifted with the finest particles used as cornmeal, while the coarse parts are used for grits or polenta.
You can swap store-bought cornmeal for fresh-milled in just about any recipe. But since it still has the germ and natural oils, it's more flavorful and nutrient-dense than the shelf-stable kind from the store.
Ingredients
Corn: Use whole kernel dent corn for milling. I get my dry whole kernel dent corn from Azure Standard.
Wheat Berries: For this recipe, I recommed using soft white wheat. Hard white wheat will work in a pinch, but you may need to add more milk to thin the batter a little.
Sugar: Adjust the sugar to your liking. If you like a little less sweet, reduce the sugar to 1/2 cup.
Butter: I prefer salted butter. Salted will work, but you will need to reduce the salt in the recipe a smidge.
Milk: I used whole milk, but any milk will work. You can even use almond milk or other dairy alternatives.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Grain Mill: You will need a grain mill that can mill corn to make the flour. I use a Mockmill 200 Professional. Popular brands also include Nutrimill and KoMo.
Fine-Mesh Sifter: Use a fine-mesh sieve to remove the corn flour.
Step-by-Step Instructions
Step 1: Gather the ingredients. Preheat the oven to 350°F and butter an 8″x 8″ baking dish.
Step 2: Mill the corn on the coarsest setting. On my Mockmill Professional, I use Setting 20. Refer to your manufacturer’s instructions for guidance on how to mill corn.
Step 3: In a separate bowl, sift the milled corn with a fine mesh sieve to remove the flour. Set aside.
Step 4: Change your grain mill to the middle setting and remill the remaining large bits of corn in the sifter. Then, sift the flour again. Measure 1 cup of cornflour. Set aside.
You don’t need the large pieces for this recipe, so store them in the freezer for later use.
Step 5: Adjust the grain mill to the finest setting and mill the soft wheat berries.
Step 6: In a large mixing bowl, whisk together the cornflour, soft white wheat flour, sugar, baking powder, and salt.
Step 7: Add the melted butter, egg, and milk. Stir until thoroughly combined, but do not overmix.
Step 8: Pour the batter into the prepared baking dish. Use a silicone spatula to spread it evenly in the pan.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Tips for Success
- Not all grain mills are suitable for milling corn. Check the manufacturer’s instructions to ensure yours is suitable for milling corn.
- Freshly milled flours oxidize relatively quickly. So mill the corn and wheat berries just before baking for the best flavor and to preserve the nutrients.
- You can also make this in a well-seasoned, preheated cast iron skillet for crispy edges.
- Ensure that no large corn kernels are present in the cornmeal. They are hard and don’t soften while baking.
Storing & Reheating
Counter: Baked goods made with fresh-milled flour mold quickly and will last 1-2 days when covered and stored on the counter.
Fridge: I prefer sticking mine in the refrigerator. Just place it in an airtight container and store it in the fridge for 3-4 days.
Freezer: You can freeze fresh-milled cornbread for up to 3 months. Just wrap in tightly and put it in an airtight container before stashing it in the freezer.
Reheating: For the best results, reheat leftover fresh-milled cornbread in the oven. In a pinch, you can pop it in the microwave for a few seconds.
Cornbread Variations
Jalapeño: Add shredded cheddar and diced jalapeños. You can even chop up candied jalapeños if you have some in the pantry.
Fresh Corn: If you have any fresh or frozen corn, toss it into the batter for a little texture. Don’t use dried corn for this.
Muffins: Bake fresh-milled cornbread in a muffin tin for eash grab-and-go portions.
Honey Butter: Brush the top with melted butter and a drizzle of honey just after baking.
How To Serve Fresh-Milled Cornbread
Southern Bites: Of course, since I live and learned to cook in the South, I think cornbread pairs best with other Southern foods, such as sourdough fried green tomatoes or sourdough fried chicken.
Butter and Honey: I love cornbread with a dollop of butter and honey. Right now, I can’t get enough orange blossom honey on my cornbread.
Chili: Make a batch of chili with home-canned pinto beans and serve it up with cornbread for a cozy and hearty dinner.
Soups and Stews: Fresh-milled cornbread pairs perfectly with slow cooker chicken corn chowder or even fire-roasted tomato and veggie soup.
Salads: Pair cucumber salad and a slice of cornbread for an easy summer lunch.
New Year’s Dinner: For a classic New Year’s dinner, serve fresh-milled cornbread with black-eyed peas and collard greens.
FAQs
It depends on your mill. Popcorn is a type of flint corn, which is much harder. Not all grain mills can mill popcorn (mine cannot, for example).
Milled popcorn may also yield a coarser texture, making it less ideal for fresh-milled cornbread.
Yes, you can make this recipe using store-bought cornmeal and all-purpose flour. While some people use a coffee grinder or blender to mill wheat berries, I do not recommend using those tools to grind corn.
No, soft white wheat does contain gluten, so this recipe is not suitable for those with gluten intolerance. If you need a gluten-free option, you can try using 100% cornmeal, along with a binder such as an extra egg or a gluten-free flour blend.
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More Fresh-Milled Recipes
- Fresh-Milled Flour Q&A: Your Questions Answered
- Fresh-Milled Sourdough Chocolate Chip Muffins
- How To Convert All-Purpose to Fresh-Milled Flour
- Fresh-Milled Sourdough Sandwich Bread
- Fresh-Milled Einkorn Sourdough Bread Recipe
- Simple Einkorn Cheddar Drop Biscuits
- Same-Day Sourdough with Fresh-Milled Flour
Fresh-Milled Cornbread Recipe
Equipment
- Grain Mill
- Fine-Mesh Sifter
- 8"x8" baking dish
Ingredients
- 1 cup fresh-milled corn flour, about 2 cups (300 g) of whole kernel dent corn
- 1 1/2 cups fresh-milled soft white wheat
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup butter, melted
- 1 large egg
- 1 cup milk
Instructions
- Gather the ingredients. Preheat the oven to 350°F and butter an 8"x 8" baking dish.
- Mill the corn on the coarsest setting. On my Mockmill Professional, I use Setting 20. Refer to your manufacturer's instructions for guidance on how to mill corn.
- In a separate bowl, sift the milled corn with a fine mesh sieve to remove the flour. Set aside.
- Change your grain mill to the middle setting and remill the remaining large bits of corn in the sifter. Then, sift the flour again. Measure 1 cup of cornflour. Set aside.You don't need the large pieces for this recipe, so store them in the freezer for later use (see notes for instructions on using them for grits).
- Adjust the grain mill to the finest setting and mill the soft wheat berries.
- In a large mixing bowl, whisk together the cornflour, soft white wheat flour, sugar, baking powder, and salt.1 cup (120 grams) fresh-milled corn flour, 1 1/2 cups (180 grams) fresh-milled soft white wheat, 2/3 cup (133 g) granulated sugar, 2 teaspoons (8 g) baking powder, 1 teaspoon (6 g) salt
- Add the melted butter, egg, and milk. Stir until thoroughly combined, but do not overmix.1/3 cup (76 g) butter, 1 (50 g) large egg, 1 cup (244 g) milk
- Pour the batter into the prepared baking dish. Use a silicone spatula to spread it evenly in the pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Not all grain mills are suitable for milling corn. Check the manufacturer’s instructions to ensure yours is suitable for milling corn.
- Freshly milled flours oxidize relatively quickly. So mill the corn and wheat berries just before baking for the best flavor and to preserve the nutrients.
- You can also make this in a well-seasoned, preheated cast iron skillet for crispy edges.
- Ensure that no large corn kernels are present in the cornmeal. They are hard and don’t soften while baking.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
