Cornbread Recipe
This homemade cornbread recipe 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.
If you love cornbread, but you don’t love all the processed sugar that usually comes with it, here’s a delicious recipe for a healthier version that never fails. Serve it with some melted butter, a drizzle of honey, and your favorite bowl of chili for an epic dinner!
In my opinion, this is the best cornbread recipe. It’s an easy cornbread recipe that comes together in minutes without any cornbread mixes and makes a great side dish for so many things. There is no all-purpose flour or processed sugar in it. It doesn’t even have buttermilk in it, which means it’s easy to make this dairy-free or vegan.
Who Invented Cornbread?
It was created by Native American Indians.
“Cornbread is probably one of America’s oldest foods. American Indians learned early on to dry or roast corn and grind it into a meal for making bread, cakes and porridge.”
Ocala Star Banner
What Does Cornbread Taste Like?
Believe it or not, it doesn’t taste much like corn! (Depending on which type you have) Instead, it’s more of a sweet type of bread. It’s a bit grainy which makes it perfect for having with things like stew or chili.
What Is Cornmeal?
Cornmeal is coarsely ground flour made from dried corn. It can be found in many stores the world over as it is used in several different types of cuisines.
The Difference Between Cornbread And Southern Cornbread
The non-southern variety is more crumbly and less sweet, while the southern version is more “cake-like” in texture and sweet as well. It’s often served with butter and honey to make it even sweeter.
What Is The Secret To Moist Cornbread?
Greek yogurt. Yes, you read that right. Plain Greek yogurt will do the trick every time. Thankfully, this recipe already accounts for that! (Though, you can always add a bit more if you wish. You can cut down to a 1/4 cup of milk and use an additional 1/4 cup of Greek yogurt).
What Ingredient Keeps Cornbread From Crumbling?
Egg yolks. If your cornbread crumbles too much, throw in an extra egg yolk or two the next time you make it. (Don’t include the egg white. You just want the yolks)
What Kind Of Baking Pan Should You Use For Cornbread?
A brownie pan will work great for making cornbread. But a casserole dish will do the job as well. You can also use a 9-inch cast iron skillet.
What To Serve With This Cornbread Recipe
Cornbread goes well with any number of dishes, especially chili recipes. In my experience, most recipes served with cornbread typically involve beans. Here are some suggestions:
- Cincinnati Chili
- Turkey Chili
- Texas Cowboy Stew
- Red Beans & Rice
- Creole Chicken Stew
- Honey butter
- Cheddar cheese
- Soups
Cornbread Recipe Variations
- Add jalapeno peppers to make this spice.
- Mix some cooked bacon pieces into the dough (the bread will last only 3 days this way)
- Add a little extra milk to the batter and fry up some Jonnycakes (like pancakes).
- Add some chopped onions, roll the batter into small balls, and bake them into Hushpuppies. (Great paired with seafood dishes)
- Use a muffin pan and make cornbread muffins.
About The Cornbread Recipe Ingredients
Yellow cornmeal – This can be found at most grocery stores.
Corn flour – This can be a little harder to find. I found it at Whole Foods. It’s basically just cornmeal that has been ground to a finer texture than cornmeal.
Whole wheat pastry flour – If you can’t find this, then White Whole Wheat Flour is the next best thing, and often much easier to find.
Baking soda – Make sure it’s on the fresher side so it does its job properly.
Cream of tartar – Found in the spice aisle of most grocery stores.
Salt – I used pink Himalayan salt, but you can use whatever salt you normally cook or bake with.
Honey – You can also use maple syrup, but the finished bread won’t be as sweet.
Plain Greek yogurt – Or regular yogurt. Whichever you prefer. Even dairy-free yogurt will work.
Milk – Any kind will work. Good choices for dairy-free milk are almond milk and oat milk.
Large eggs – These can be chilled, but work better at room temperature.
Oil – Whatever oil you are comfortable using.
Frozen corn – Optional – no sugar added.
How To Make This Cornbread Recipe
Gather and measure all your ingredients.
Preheat oven to 400 F.
In a large mixing bowl, mix your dry ingredients together with a whisk. Then add in the wet ingredients, including the corn, if you are using it. Don’t over-mix this. Lumps are okay here.
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 cornbread. If you like a lighter color on top, place a sheet of aluminum foil over the top for the last 5 minutes of baking. It’s done baking when you can poke it with a toothpick or cake tester and it comes out clean.
Transfer the loaf to a cooling rack and allow it to fully cool before slicing.
Slice into 15 pieces, and serve it warmed up with some butter and honey.
Storing This Cornbread Recipe
If you have leftover cornbread, wrap this well in an airtight container and store it in the fridge for up to 5 days. You can also wrap it in plastic wrap to help keep it from drying out.
Freezing Cornbread
If wrapped well, cornbread will freeze nicely for up to 3 months.
Reheating Cornbread
The easiest way to reheat cornbread is to put it in the microwave for a few seconds. A toaster oven will work, but the top of the cornbread may get a bit too brown.
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More Healthy Bread Recipes
Cornbread Recipe Card
Homemade Cornbread Recipe
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
- Gather and measure all your ingredients.
- Preheat oven to 400℉.
- In a large mixing bowl, mix your dry ingredients together with a whisk. Then add in the wet ingredients, including the corn, if you are using it. Don't over-mix this. Lumps are okay here.
- 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 cornbread. If you like a lighter color on top, place a sheet of aluminum foil over the top for the last 5 minutes of baking. It's done baking when you can poke it with a toothpick and it comes out clean.
- Transfer the loaf to a cooling rack and allow it to fully cool before slicing.
- Slice into 15 pieces, and serve it warmed up.
Notes
Nutrition
Recipe from the Gracious Pantry archives, originally posted 3/24/10.
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 🙂
Thanks Denise! I hope I’ll get to meet you in April!
Take care
hey tiffany! i wanted to make this but im not sure what corn flour is–is it corn starch? thanks! kristen
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!
thanks–any substitute i can use until i get to the store? maybe brown rice flour? (my hungry four year old eagerly awaiting…lol)
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!
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 🙂
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!
Tangy – Wow! I’m impressed! I’m glad those modifications worked out. I’ll have to try your version some time. Thanks!
Any idea what I could sub for the yogurt and eggs? I am dairy/egg free… any hope? LOL
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.
Wow, great job here. Awesome picture too! It looks delicious!
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!
Jen – Fantastic! I’m so glad you enjoyed it!
This was fantastic – thanks for the recipe! I found corn flour at Whole Foods, fyi.
Kim – Wonderful! Whole Foods is a great place!
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
Leah – Fantastic! I find kids to be the absolute toughest critics! Try reading this article on getting your teens to eat clean. Maybe it will help. https://www.thegraciouspantry.com/teen-eat-clean/. So happy you enjoyed the clean eating corn bread!
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!
Charlie – Wonderful!! Please let me know how it all turns out! 🙂
Ooooh one question… what is the difference between cornmeal and corn flour?
Charlie – Corn flour is a finer grind. There’s a big difference.
Very Yummy, made this for a potluck BBQ and it went over really well! Thanks, your site is a lifesaver 🙂
Jenn – That’s wonderful!!! I’m so happy everyone enjoyed it!
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!!
Amythorpe – You can buy cream of tartar at just about any grocery store in the baking or spice isle.
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.
BeShrable – Please do!
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
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!
Laurafine – I’m sure it would work just fine.
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!
J. Wong – It actually could very well affect the baking time. Hope you enjoy it!
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.
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!