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