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:
This homemade cornbread is the perfect healthier bread to replace your recipe with processed ingredients. Delicious!! Note: Use organic corn products to avoid GMO corn.
- 1 cup plain yellow corn meal
- 1 cup corn flour
- 1/2 cup whole wheat pastry flour (affiliate link)
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 1/2 tsp. salt
- 4 tbsp. honey
- 1 cup plain Greek yogurt
- 1/2 cup milk (almond or soy milk work too)
- 2 large eggs
- 1 tbsp. olive oil
- 1 cup corn - optional (frozen, no sugar added)
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!
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Recipe from the Gracious Pantry archives, originally posted 3/24/10.