Real Food Homemade Cornbread
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This recipe for Real Food Homemade Cornbread makes deliciously moist bread. It’s lightly sweetened with honey – no processed sugar needed! Replace your recipe that calls for processed ingredients and make this healthier bread recipe instead.
I just found out I love cornbread. Real food homemade cornbread, to be exact.
Would you believe this is my first time having cornbread? I think I tasted one little crumb at a restaurant once, but it was a crumb. And it was definitely little.
So when I decided to make Cincinnati chili for dinner the other night, I thought, what the heck, I’ll make real food homemade cornbread too. How hard can it be?
I went online to find a cornbread recipe, and do you know that only ONE recipe came up for clean eating cornbread? One!
I was happy to find it until I went to actually make the recipe. At that point, I realized the recipe was missing some critical information. One of the ingredients in the list calls for “4 tbsp. For Baking”. Well, 4 tablespoons of what??? And it was all downhill from there.
It was not a great recipe. But the good news is, I was able to improvise. And you know what? This real food homemade cornbread recipe makes darned good cornbread, if I do say so myself!
OTHER REAL FOOD BREAD RECIPES:
REAL FOOD HOMEMADE CORNBREAD RECIPE:
Real Food Homemade Cornbread
Ingredients
- 1 cup plain yellow corn meal
- 1 cup corn flour
- ½ cup whole wheat pastry flour (affiliate link)
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- ½ tsp. salt
- 4 tbsp. honey
- 1 cup plain Greek yogurt
- ½ cup milk (almond or soy milk work too)
- 2 large eggs
- 1 tbsp. olive oil
- 1 cup corn – optional (frozen, no sugar added)
Instructions
- Preheat oven to 425 F.
- In a large mixing bowl, mix your dry ingredient together with a whisk.
- In a separate large mixing bowl, mix your wet ingredients, including the frozen corn.
- Fold the wet ingredients into the dry ingredients until just barely blended. Lumps are okay. Don’t over mix.
- Scrape batter into baking dish and bake for 15 -20 minutes. If you think you need longer than 15 minutes, check it every minute thereafter, or you’ll end up with burnt corn bread. If you like a lighter color on top, place a sheet of aluminum foil over the top for the last 5 minutes of baking.
- Corn bread is done baking when you can poke it with a toothpick and it comes out clean.
- Slice into 15 pieces, and serve while it’s hot!
Notes
Nutrition
Recipe from the Gracious Pantry archives, originally posted 3/24/10.
Step three says to mix the wet ingredients and frozen corn, but frozen corn isn’t on the ingredient list. How much corn does the recipe call for?
Nicole – The recipe calls for 1 cup.
Great recipie!!! I made this for my daughter and I tonite and she loved it!!!! So much better than from a box! I used unsweetened almond milk and it worked fine. Love this web site!!
Carol – Good to know! Glad you both enjoyed it. 🙂
I am excited to try this. We are going camping so I am trying it with the all whole wheat sub and canned corn instead of frozen. I am also going to try cooking this in my cast iron skillet covered with foil over the fire. Cross your fingers for me!!!
Jenny – Please let me know how it turns out!
I’m new to Clean Eating. You and your site come highly recommended from a friend. Anyway, I’m wondering if my Great Grandma’s Skillet Cornbread could qualify as ‘Clean’ or maybe at least ‘Tidy’. It’s sour milk ( fresh milk, soured with vinegar), baking soda, salt and cornmeal. Baked in a cast iron skillet.
I see lots of awesome recipes here! I’m excited!!
Jessica – If that’s all that’s in it, then yes, it’s clean. However, I would make it a point to use organic cornmeal to avoid GMO’s. Welcome to my site! 😀
can i use whole wheat flour or does it have to be wheat pastry flour?
Tricia – You can use it, but the result will be far more dense. The flavor will be the same though.
This recipe looks fantastic! What would be a good sub for the whole-wheat pastry flour? (gluten-free)
Lindsey – I’m sorry, I honestly don’t know. I know nothing about gluten free cooking/baking or the conversions for it. You might try Elana’s Pantry. She’s completely gluten free.
I just came across this in my efforts to make a clean version of corn tamale cakes that can be bought at restaurants like the Cheescake Factory and Chop House. The corn cake is typically a little sweet, and topped with pico de gallo and avocado, then drizzled with a tangy and slightly spicy ranch type sauce. It’s a flavor explosion. If I can come up with a yogurt based sauce I might try to make these using your recipe!
Charissa – Great! Let me know how it turns out!
I’m back! Found a recipe on Pinterest and it looks relatively clean. Thoughts?
(broken link)
Charissa – Sorry, no. That recipes is definitely not clean.
Help! I just tried it and it came out very dense, it wasn’t even portable. I left out the honey and added more milk since I didn’t want sweet corn bread. I’ve mAde corn bread before and it was wet, this was very dry after combining the wet and dry ingredients. Is it supposed to be spreadable or pourable?
Sandra – It should be at least slightly pourable. Did you change anything else about the recipe? Maybe try adding 1/4 cup liquid to make up for the loss of the honey.
I love this recipe. I’ve made it a few times to go along with my Dad’s chili recipe and it compliments the chili perfectly! The only thing I have had trouble with is the baking time. The middle of the cornbread is almost always slightly soft and uncooked, but if I leave it in longer the outermost parts start to burn. Should I adjust the temperature? Thank you!
Ellen – Interesting. I would simply cover it loosely with foil and bake it longer. It’ll give you the best of both worlds. 🙂 Happy Thanksgiving!
Thank you for your advice, I covered the cornbread in foil and it cooked all the way through without burning! I also had to use a round glass dish this time instead of my usual square metal pan, I don’t know if that affected it or not too. Regardless I just love this cornbread. 🙂 Thanks again!
Ellen – I suppose it could make a difference, but I it sounds more like it just needed to bake longer in your oven. Ovens vary, so baking times often do as well. Glad you like it! 😀
Could I use regular Whole Wheat Flour? Or does it have to be the pastry?
Valerie – You could, the flavor will be the same but the bread will turn out more dense and “bready”.
Hi…I’m new to clean eating with a somewhat resistant family. ???? I want to try this but can’t locate cornmeal. Will leaving it out(subbing corn flour) just change the texture or totally mess everything up?
BTW….LOVE your site. I think your recipes are the first i check out when I go hunting. ????????????????
Nadine – I’ve never tried it, but the texture may change slightly. If you have a true flour, then the texture will change because cornmeal is more course. But that doesn’t mean it would be bad. Just more like bread than cornbread. Worth a shot!
Could you use all corn meal and no flour?
Jennifer – I haven’t tried it, but it’s worth a shot!
I mean all corn meal and WWPF but no corn flour. Would it still work and be good?
Jennifer – I’m sure it would work, the texture might change a bit though. Let me know how it turns out if you try it.
Enjoyed this recipe! I didn’t find corn flour so used oat flour as someone else commented… Will definitely keep this recipe!
Janell – Yay!!! So happy you liked it! 😀
could you grind the corn meal and make your own corn flour since it was mentioned that corn flour is corn meal finely ground? Does anyone know? Thanks. Haven’t tried this yet but anxious too. Haven’t started clean eating yet, but am planning to start.
Elimay – Yep! You can definitely do that! 🙂
Thanks so very much for your response. I am new to your site and I just love it. I have spent a long time on it looking at so many wonderful looking and sounding recipes; of course being a recipe junkie doesn’t help either. 🙂
Elimay – Thanks so much! And I know a little something about being a recipe junkie, so you’re in good company here! 😀
Very good, found corn flour and won’t look back after adding that. My corn meal was a course variety and I cut the honey down by half as I like less sweet, used greek yogurt for half the butter too and it seemed fine. It didn’t last too long. Thank you.
Frances – That’s wonderful! I’m so happy you enjoyed it! 😀
I just made this last night, looking for an alternative to Trader Joe’s easy but sugar laden cornbread mix. This was delicious, and tasted like real food. Not a corn cake. Will be making this regularly. Also corn flour is easily found in the baking aisle.
Amanda – Fantastic! I’m so happy you enjoyed it! 😀