Fresh-Milled Cornbread Recipe

Two slices of cornbread made with fresh milled flour next to a honey dipper

5 from 1 vote

Fresh-Milled Cornbread Recipe

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!

Prep Time15

Cook Time30

Total Time45

Course: Sides + Condiments

Cuisine: American

Servings: servings

Calories: 339kcal

Author: Rebecca Warfield

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

US - Metric

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 fresh-milled corn flour, 1 1/2 cups fresh-milled soft white wheat, 2/3 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon salt
Add the melted butter, egg, and milk. Stir until thoroughly combined, but do not overmix.
1/3 cup butter, 1 large egg, 1 cup 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