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.

two stacked pieces of fluffy, moist homemade cornbread made with real food ingredients

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!


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2 stacked pieces of fluffy, moist homemade cornbread made with real food ingredients

Real Food Homemade Cornbread

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. 
5 from 3 votes
Print Pin Rate
Course: Breads
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 15 pieces (9×5 pan)
Calories: 141kcal
Author: The Gracious Pantry


  • 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)


  • 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.


Calories: 141kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Cholesterol: 26mg | Sodium: 173mg | Potassium: 218mg | Fiber: 1g | Sugar: 4g | Vitamin A: 75IU | Vitamin C: 0.6mg | Calcium: 29mg | Iron: 0.7mg

Recipe from the Gracious Pantry archives, originally posted 3/24/10.

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  1. Denise (the apple hill adventurer) says:

    wow that sounds REALLY yummy. I love corn bread but always avoid it because it is usually SO full of fat sugar. I will have to give this recipe a try! I really hope I can make it to the blogger meet up in april 🙂

    1. The Gracious Pantry says:

      Thanks Denise! I hope I’ll get to meet you in April!

      Take care

  2. hey tiffany! i wanted to make this but im not sure what corn flour is–is it corn starch? thanks! kristen

    1. The Gracious Pantry says:

      No, corn starch is very different from corn flour. You want the actual flour made from corn. Many stores carry it. Try the bulk section at a local health food store.

      Hope that helps!

  3. thanks–any substitute i can use until i get to the store? maybe brown rice flour? (my hungry four year old eagerly awaiting…lol)

    1. The Gracious Pantry says:

      You could certainly give it a try, although, it won’t be corn bread. I’ve never tried that particular substitution, so you’d have to try it and see how it turn out. Wish I could be more help!

  4. I made this for dinner tonight along with some tomato-basil soup and it was delicious!!! Probably the best cornbread I’ve ever had! Great recipe 🙂

  5. I should also say I made a few modifications due to my lack of ingredients! I used oat flour instead of corn flour (it still tastes just like cornbread) and I used low fat sour cream instead of greek yogurt and 1 cup of rice milk plus an additional few tablespoons of 2% milk. I was pleasantly surprised on how high this rose, too!

    1. The Gracious Pantry says:

      Tangy – Wow! I’m impressed! I’m glad those modifications worked out. I’ll have to try your version some time. Thanks!

  6. Any idea what I could sub for the yogurt and eggs? I am dairy/egg free… any hope? LOL

    1. The Gracious Pantry says:

      Shelly – You could try soy milk, but I’m not totally sure how it would turn out.
      I’ll see if I can find some better replacements.

  7. Wow, great job here. Awesome picture too! It looks delicious!

  8. Just made this for dinner with some clean chili and it was WONDERFUL! My 2 year old loved it! I couldn’t find any corn flour at the store I went to today, so I just used all whole wheat pastry flour and it was still great…I’m curious to see if it would taste any better with corn flour, but it’s great with the WWPF so we’ll see if I ever try it. 🙂 I also used just regular nonfat milk instead of soy milk…I’m not a soy person. 🙂 Turned out great though!

    1. The Gracious Pantry says:

      Jen – Fantastic! I’m so glad you enjoyed it!

  9. This was fantastic – thanks for the recipe! I found corn flour at Whole Foods, fyi.

    1. The Gracious Pantry says:

      Kim – Wonderful! Whole Foods is a great place!

  10. Thank you for the wonderful recipe. I made this for my family last night and they ALL loved it. I decided a few months ago to try Clean eating. If it was not for finding your blog I would have given up already. I have two teenage boys who are not crazy about this lifestyle change. With the help of your recipes they are accepting the changes. Thank you

  11. YAY! I was just thinking of asking you if you had a cornbread recipe!! Thanks Tiffany! 😀 – I am also trying your sweet and sour meetballs this week! We have a GREAT no sugar Apricot fruit jam in England, I cant wait to try!

    1. The Gracious Pantry says:

      Charlie – Wonderful!! Please let me know how it all turns out! 🙂

  12. Ooooh one question… what is the difference between cornmeal and corn flour?

    1. The Gracious Pantry says:

      Charlie – Corn flour is a finer grind. There’s a big difference.

  13. Jenn Youngs says:

    Very Yummy, made this for a potluck BBQ and it went over really well! Thanks, your site is a lifesaver 🙂

    1. The Gracious Pantry says:

      Jenn – That’s wonderful!!! I’m so happy everyone enjoyed it!

  14. Amythorpe7 says:

    What is cream of tartar? And I’m guessing health food store to find it, lol!! I sure wish I had one closer! I’m having to keep me a going list so when I go into Atlanta!!

    1. Anonymous says:

      Amythorpe – You can buy cream of tartar at just about any grocery store in the baking or spice isle.

  15. Anonymous says:

    BeShrable – It’s never lasted long enough around here for me to find out. So you may want to make a batch and freeze a small piece to experiment first.

  16. Anonymous says:

    BeShrable – Please do!

  17. I just made this for dinner tonight to go with chili. My husband said it was the best corn bread ever! I agree, however, mine was bumpy on top where yours is smooth. Did you smooth out the top after you put it in the pan? Chunky kind of gave it that home-made goodness look! Yummy

    1. Anonymous says:

      Laura – No, I just poured it in. As long as the finished product was good though, I wouldn’t worry about it too much. Sounds like you both enjoyed it!

  18. Anonymous says:

    Laurafine – I’m sure it would work just fine.

  19. Thanks for the recipe – I had to bake this much longer than 20 minutes. It’s been in now for over 30 and I think it will be done in another 20. I covered it with foil so it seems to be doing just fine, just nowhere near done. I made some substitutions, but just AP flour for corn flour, so I wouldn’t think that would change the baking time that much. I’m glad to have a recipe though that isn’t packed with fat!

    1. Anonymous says:

      J. Wong – It actually could very well affect the baking time. Hope you enjoy it!

  20. Would you have any suggestions for a non-dairy substitute for the yogurt? In past recipes I have used unsweetened applesauce but not sure how that would be in this recipe.

    1. Anonymous says:

      Tiffanie – I’ve tried this with other things and was not impressed with the outcome. That doesn’t mean it’s impossible, just means I haven’t figured it out yet. I’ll keep trying!

  21. Anonymous says:

    Yum! What a great sub!

  22. graciouspantry says:

    It’s a finer grind than polenta/corn meal. But it’s the same stuff. It’s getting harder to find too. You might try ordering it off of amazon.

  23. graciouspantry says:

    Now, yes. When I did this recipe, it was still relatively safe. Very sad.

  24. graciouspantry says:

    I’m not sure. I’ve never made corn cakes. Sorry! Maybe somebody else here will know.

  25. Thea Alexander says:

    Do you think it would turn out if I used almond milk instead of soy milk? Or would it change the flavor too much?

    1. The Gracious Pantry says:

      I think the flavor would be fine.

  26. 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?

    1. The Gracious Pantry says:

      Nicole – The recipe calls for 1 cup.

  27. 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!!

    1. The Gracious Pantry says:

      Carol – Good to know! Glad you both enjoyed it. 🙂

  28. 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!!!

    1. The Gracious Pantry says:

      Jenny – Please let me know how it turns out!

  29. Jessica W says:

    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!!

    1. The Gracious Pantry says:

      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! 😀

  30. can i use whole wheat flour or does it have to be wheat pastry flour?

    1. The Gracious Pantry says:

      Tricia – You can use it, but the result will be far more dense. The flavor will be the same though.

  31. This recipe looks fantastic! What would be a good sub for the whole-wheat pastry flour? (gluten-free)

    1. The Gracious Pantry says:

      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.

  32. 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!

    1. The Gracious Pantry says:

      Charissa – Great! Let me know how it turns out!

  33. I’m back! Found a recipe on Pinterest and it looks relatively clean. Thoughts?
    (broken link)

    1. The Gracious Pantry says:

      Charissa – Sorry, no. That recipes is definitely not clean.

  34. 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?

    1. The Gracious Pantry says:

      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.

  35. 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!

    1. The Gracious Pantry says:

      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!

  36. 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!

    1. The Gracious Pantry says:

      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! 😀

  37. Valerie Tolin says:

    Could I use regular Whole Wheat Flour? Or does it have to be the pastry?

    1. The Gracious Pantry says:

      Valerie – You could, the flavor will be the same but the bread will turn out more dense and “bready”.

  38. Nadine Klinkenberg says:

    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. ????????????????

    1. The Gracious Pantry says:

      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!

  39. Could you use all corn meal and no flour?

    1. The Gracious Pantry says:

      Jennifer – I haven’t tried it, but it’s worth a shot!

  40. I mean all corn meal and WWPF but no corn flour. Would it still work and be good?

    1. The Gracious Pantry says:

      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.

  41. 5 stars
    Enjoyed this recipe! I didn’t find corn flour so used oat flour as someone else commented… Will definitely keep this recipe!

    1. The Gracious Pantry says:

      Janell – Yay!!! So happy you liked it! 😀

  42. 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.

    1. The Gracious Pantry says:

      Elimay – Yep! You can definitely do that! 🙂

  43. 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. 🙂

    1. The Gracious Pantry says:

      Elimay – Thanks so much! And I know a little something about being a recipe junkie, so you’re in good company here! 😀

  44. 5 stars
    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.

  45. 5 stars
    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.

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