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!

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

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.”

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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.

A closeup of a pile of cut cornbread pieces.

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)

Four pieces of cornbread on a white surface.

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:

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.
An uncut loaf of cornbread cooling on a black wire rack.

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

Cornbread Recipe ingredients in individual bowls on a white surface.

Gather and measure all your ingredients.

An oven display shows the oven is set to 400 degrees Fahrenheit.

Preheat oven to 400 F.

A glass bowl filled with bread dough.

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.

Bread dough in a baking pan.

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.

A loaf of cornbread cooling on a wire rack.

Transfer the loaf to a cooling rack and allow it to fully cool before slicing.

A pile of cut cornbread pieces lay on a white surface.

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.

Recipe Supplies

Brownie pan set with lids sold on Amazon. (Affiliate link)
Cast iron skillet sold on Amazon. (Affiliate link)
Mixing bowl set with lids sold on Amazon. (Affiliate link)

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More Healthy Bread Recipes

Cornbread Recipe Card

Copyright Information For The Gracious Pantry
2 stacked pieces of fluffy, moist homemade cornbread made with real food ingredients

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. 
5 from 4 votes
Print Pin Rate Add to Collection
Course: Breads
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 15 pieces (9×5 pan)
Calories: 141kcal

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.
    Cornbread Recipe ingredients in individual bowls on a white surface.
  • Preheat oven to 400℉.
    An oven display shows the oven is set to 400 degrees Fahrenheit.
  • 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.
    A glass bowl filled with Cornbread dough.
  • 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.
    Cornbread dough in a baking pan.
  • Transfer the loaf to a cooling rack and allow it to fully cool before slicing.
    A loaf of cornbread cooling on a wire rack.
  • Slice into 15 pieces, and serve it warmed up.
    A pile of cut cornbread pieces lay on a white surface.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1slice | 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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81 Comments

  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 ๐Ÿ™‚

    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 ๐Ÿ™‚

  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. ๐Ÿ™‚ I also used just regular nonfat milk instead of soy milk…I’m not a soy person. ๐Ÿ™‚ 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! ๐Ÿ˜€ – 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! ๐Ÿ™‚

  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 ๐Ÿ™‚

    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!