This post contains affiliate links. Please read our disclosure policy.
This cornbread with freshly milled flour is moist, soft, and mouthwateringly flavorful! The fresh milled wheat berries, jalapeño, and shredded cheese make it something special — you won’t need another cornbread recipe after trying this one!
If you ask me what the perfect cold-weather meal is, I’d probably have to say chili and cornbread.
It’s so cozy, nostalgic, and hearty — perfect for warming up and filling your belly on a blustery day!
The chili I have covered. Whether it’s ground pork chili, venison chili, or moose chili, I can make a big pot in a flash.
As for cornbread, I’ve always stuck with my trusty cast iron cornbread. It’s delicious, but I wanted to try making cornbread with freshly milled flour. And let me tell you, it did not disappoint!
This cornbread with freshly milled flour is tender, flavorful, and so easy to make. You just might wish you’d opted for a double batch!
Table of Contents
Why You’ll Love This Recipe
- Easy side dish: Cornbread is so quick and simple to make. You don’t even have to worry about proofing time like you do with other bread. Just mix up the batter, stick it in the oven, and you’ll be ready to eat in no time!
- Cheddar jalapeño: The addition of shredded cheese and jalapeños makes this recipe extra delicious! You’ll never want to go back to regular old cornbread.
- Freshly milled flour: If you’re trying to stick with freshly milled flour for 100% of your baked goods, you don’t have to compromise for cornbread! This recipe uses freshly milled soft white wheat berries, so you get all of the benefits of fresh whole grains, even in your cornbread.
Ingredients
- Cornmeal: I used pre-ground cornmeal for this recipe.
- Whole grain flour: Freshly milled soft white wheat berries give the most tender, moist texture.
- Baking powder, baking soda, and salt: You’ll need all three for a fluffy, well-rounded bread.
- Eggs: Bind the bread together, keeping a moist texture that isn’t too crumbly.
- Butter: Melted butter gives the best flavor, but oil will work too.
- Milk: Adds more moisture to the bread — no dry cornbread over here!
- Cheese: I used freshly shredded sharp cheddar and thought it was perfect. You can substitute mild cheddar, jack, or pepperjack if you’d like, but the sharp cheddar does add the most tangy flavor.
- Jalapeños: Diced, fresh jalapeños add just a touch of spice and round out that classic cheddar and jalapeño flavor combo! I removed the seeds and ribs so it wasn’t too spicy for my kids.
- Sweet corn: Canned cream-style sweet corn gives the bread additional moisture, corn flavor, and just a touch of sweetness. This is why you may notice this recipe has no sugar or other added sweeteners.
How to Make Muffins With Fresh Milled Flour
Before you begin, preheat your oven to 400°F (205°C) and grease a 10-inch cast iron skillet or an 8×8 baking pan.
Step 1. Mix dry ingredients. In a large bowl, whisk together cornmeal, freshly milled flour, baking powder, baking soda, and salt.
Step 2. Mix wet ingredients. In another bowl, whisk the cream-style corn, buttermilk, eggs, and melted butter until smooth.
Step 3. Combine. Pour the wet ingredients into the dry and stir until just combined.
Step 4. Fold in add-ins. Fold in the diced jalapeños and cheese, as well as any additional add-ins you want. Do not overmix.
Step 5. Bake. Pour batter into the prepared skillet or pan and smooth the top. Bake 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Step 6. Cool & serve. Let cool a few minutes before slicing. Serve warm with butter or as a side.
Tips + Notes
- Freshly milled flour is lighter right after milling and settles as it sits. Measuring by weight instead of volume keeps your results consistent.
- For a little extra heat, leave a few jalapeño seeds in.
- You can swap the butter for vegetable oil if that’s what you have on hand.
- If you’re new to freshly milled flour, check out my post on how to mill your own flour to learn all the basics you need to know!
- You can grind your own cornmeal, if you’d like. Just be sure to measure by weight for consistency and aim for a medium-coarse grind that’s similar to store-bought cornmeal.
Recipe FAQs
Yes, you can. I used medium grind cornmeal, so you’ll want to match the coarseness of store-bought cornmeal as best you can. Definitely measure it by weight, as pre-ground flour is always more settled and compact than freshly milled.
Cornbread freezes very well! It’s a great way to save leftovers long-term or even meal prep for the future. Allow the cornbread to cool completely, then wrap it in plastic wrap and stash it in a freezer-safe, airtight container. You can freeze it for up to a few months, then thaw at room temperature and reheat as desired.
Definitely! I love the flavor they add, but if you want to avoid spice altogether, you can skip them.
Yep, if you prefer not to mill your own flour, you can definitely swap all purpose flour. Just swap it at a 1:1 ratio by weight.
Whether you’re serving chili, BBQ, or another cozy, comforting meal, you’re going to be so glad you paired it with some cheddar jalapeño cornbread with freshly milled flour!
I think I’m going to mix it up tonight and serve mine with a pot of Colorado pork green chili.
Ready to get baking with more freshly milled flour? I have a great collection of recipes with freshly milled flour, or you can check out a short list of some favorites below:
Related Recipes
- Brioche Bread With Freshly Milled Flour
- Whole Grain Biscuits with Freshly Milled Flour
- Homemade Rolls with Freshly Milled Flour
- Seeded Bread With Fresh Milled Flour
If you tried this Cornbread with Freshly Milled Flour or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Cornbread with Freshly Milled Flour
Equipment
- 10" cast iron skillet or an 8×8 baking pan
Ingredients
- 1 cup cornmeal (120g)
- 1 ¼ cups freshly milled soft white wheat flour (158g)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 can cream-style corn (14.75 oz) with liquid
- ¾ cup whole milk (180 ml)
- 2 large eggs room temperature
- ¼ cup butter melted
- 1 jalapeño seeded and finely diced (see notes)
- ¾ cup shredded cheese I use cheddar, but use your favorite
Optional Add-Ins
- 2-3 Tbsp chopped fresh herbs like chives or cilantro
Instructions
- Preheat oven to 400°F (205°C). Grease a 10-inch cast iron skillet or an 8×8 baking pan.
- Mix dry ingredients. In a large bowl, whisk together cornmeal, freshly milled flour, baking powder, baking soda, and salt.
- Mix wet ingredients. In another bowl, whisk the cream-style corn, buttermilk, eggs, and melted butter until smooth.
- Combine. Pour the wet ingredients into the dry and stir until just combined.
- Fold in add-ins. Fold in the diced jalapeños and cheese, as well as any addition add-ins you want. Do not overmix.
- Bake. Pour batter into the prepared skillet or pan and smooth the top. Bake 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool & serve. Let cool a few minutes before slicing. Serve warm with butter or as a side.
Video
Notes
- Freshly milled flour is lighter right after milling and settles as it sits. Measuring by weight instead of volume keeps your results consistent.
- For a little extra heat, leave a few jalapeño seeds in.
- You can swap the butter for vegetable oil if that’s what you have on hand.
- If you’re new to freshly milled flour, check out my post on how to mill your own flour to learn all the basics you need to know!
- You can grind your own cornmeal, if you’d like. Just be sure to measure by weight for consistency and aim for a medium-coarse grind that’s similar to store-bought cornmeal.
Had this last night with chilli. Very tasty.
Oh, that sounds so yummy!
Going to try this with pepperjack cheese!