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Honey Cornbread

  • Author: Lauren Kenson
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 9 squares 1x
  • Category: Quickbreads + Sides
  • Method: Baking
  • Cuisine: American

Description

A naturally sweetened recipe for Honey Cornbread. Made with two types of cornmeal for delicious texture and taste! Can be made gluten-free (see notes for modifications).

Adapted from Harvey and Marilyn Diamond’s “Honey Corn Bread” recipe (from the cookbook Fit For Life)


Ingredients

Scale

DRY INGREDIENTS

  • ½ c finer ground cornmeal
  • ½ c coarse ground cornmeal (sometimes called corn grits or polenta)
  • 1 c all-purpose flour*
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda

WET INGREDIENTS

  • ¼ c honey
  • 1 egg, beaten
  • 1  7/8 c lowfat buttermilk**

OPTIONAL TOPPINGS

  • 1 tbs unsalted butter
  • 1 tbs honey
  • zest of ½ an orange

Instructions

  1. PREHEAT OVEN + GREASE PAN: Preheat the oven to 375 degrees and make sure that the top rack is positioned in the middle of the oven. Grease a 9″ x 9″ square baking pan.
  2. MAKE BATTER: Combine all dry ingredients in a large mixing bowl, whisk together. Then add the wet ingredients and whisk together just until well combined (do not overmix, it’s okay if the batter looks a little lumpy just make sure that you have moistened all the dry ingredients and everything looks well incorporated). Use a spatula to scrape out the batter into your prepared pan.
  3. BAKE: Bake at 375 degrees for 20-25 min or until a toothpick comes out clean when inserted into the middle of the bread. Remove from oven and allow to cool in the pan for 10 minutes.
  4. OPTIONAL TOPPING: Slowly heat butter + honey + orange zest over low heat in a small pan, for several minutes until ingredients have melted together and the zest flavor has been lightly infused. Pour over top of warm cornbread and use a spatula to spread evenly over top.

Notes

*FOR GLUTEN-FREE HONEY CORNBREAD(1) be sure to select gluten-free cornmeal and (2) substitute 1 cup of all-purpose gluten free flour. These are usually blends of 4 or more different types of flour and are ideally suited for 1:1 ratio swaps for regular all-purpose flour. I recommend using the following two brands: Namaste Gluten-Free Organic Perfect Flour Blend or Bob’s Red Mill Gluten-Free 1-to-1  Baking Flour (my family has used both of these and the cornbread still comes out excellent, the Namaste Flour Blend is by far the family favorite)

**REGULAR MILK // BUTTERMILK – If you only have regular milk you can make “buttermilk” by pouring the milk into a container and adding apple cider vinegar to it, letting it sit and it will curdle to become your buttermilk for this recipe. The ratio is 2.5 tsp apple cider vinegar for every ½ cup of milk.


Nutrition

  • Serving Size: 1 square
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