Photo by: Luke Crafton

Luke Crafton

Learn How to Make Eve's Cornbread

By: Ashley McNertney

Here’s a fantastic cornbread recipe from Eve to go along for your Thanksgiving meal this year! Celebrate Thanksgiving, Kilcher style.

Eve Kilcher's Cornbread

Find this recipe and more here: The Homestead Kitchen, A Cookbook By Eve and Eivin Kilcher.

Whole Wheat Cornbread

Serves 6

  • 4 tablespoons (1/2 stick) salted butter, plus more for the baking dish
  • 2/3 cup plus 1 tablespoon whole wheat flour
  • ½ cup organic fine cornmeal
  • 1 tablespoon baking powder, sifted
  • ¼ teaspoon salt
  • 1 cup fresh, canned, or thawed frozen corn kernels
  • ½ cup heavy cream
  • 3 tablespoons honey or maple syrup
  • 2 large eggs
  • ½ cup sour cream

Preheat the oven to 350°F. With butter, generously grease an 8 x 8-inch baking dish or 9-inch cast-iron skillet. 

Kilcher Family 2019 Thanksgiving Photo Album

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Photo By: Luke Crafton


Photo By: Luke Crafton


Etienne holding cranberry sauce

Photo By: Luke Crafton


August, Otto, Charlotte, Kelli, and Shane laughing at the table

Photo By: Luke Crafton


Photo By: Luke Crafton

In a large bowl, mix together ⅔ cup of the whole wheat flour, the cornmeal, baking powder, and salt.

In a small pan, melt the butter over medium heat. Add the remaining 1 tablespoon whole wheat flour and whisk until the roux begins to smell nutty and has a nice light brown color, about 3 minutes. Add the corn and cream. Whisk until the mixture thickens; this should take only a couple of minutes. Mix in the honey and remove from the heat. Let cool slightly.

Add the creamed corn mixture, eggs, and sour cream to the bowl with the flour and stir the ingredients well to combine without overmixing.

Pour the batter into the prepared pan and bake for about 25 minutes, until a toothpick inserted into the center comes out clean.

Recipe Notes: You can also bake the bread in a loaf pan, but you’ll want to increase the baking time by 15 to 20 minutes.

For a little added sweetness, a homemade honey or maple butter is the perfect topping for this cornbread. A word to the wise: It’s a good idea to double this recipe, because you’ll surely want to consume one fresh out of the oven, leaving nothing to serve later with the chili.

Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Eve and Eivin Kilcher, 2016.

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