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overhead of the cornbread

Healthy Cornbread

  • Author: Katie Webster
  • Total Time: 40 minutes
  • Yield: 9 servings 1x


This Healthy Cornbread Recipe takes about 5 minutes to stir together and bakes up light, fluffy and nutritious! It is 100% whole-grain and lightly sweetened with honey.


  • 1 ¼ cup cornmeal
  • ¾ cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 1 ¼ cup buttermilk *see ingredient note
  • 3 tablespoons honey
  • 2 tablespoons neutral cooking oil such as avocado oil or organic canola oil


  1. Preheat oven to 350 degrees F. Coat an 8 by 8-inch baking pan with cooking spray.
  2. Whisk cornmeal, whole-wheat flour, baking powder, baking soda and salt in a medium bowl. Make a well in the center.
  3. Whisk egg in a medium bowl. Add buttermilk, honey and oil and whisk until thoroughly combined.
  4. Pour wet mix into the well in the dry mix and stir together until evenly moistened.
  5. Scrape batter into the prepared pan.
  6. Bake until the top springs back when lightly touched and a toothpick inserted in the center comes out clean, 28 to 30 minutes. Cool 20 minutes, slice and serve warm.


Buttermilk Ingredient Note

If you do not have buttermilk you can use plain yogurt (not Greek) instead. Or as a substitute for buttermilk add 1 tablespoon lemon juice or white vinegar to the bottom of a measuring cup. Pour in milk to the 1 1/4 cup line and let sit 5 minutes. You can also add lemon to oat milk to make this recipe dairy-free.

Make Ahead

The best way to make this ahead is to prep the wet and dry ingredients and keep them separate. Then blend them together just before baking. Simply mix up the dry ingredients and keep at room temperature. Keep the buttermilk mixture in a resealable container in the refrigerator up to 1 day ahead. Then follow the steps of the recipe to mix the batter and bake.

To Reheat

Reheating leftover cornbread really helps the texture seem more fresh and moist. To do so, wrap it in foil and bake at 325 for 20 minutes. Or place a serving on a plate and microwave for 20 seconds. Another delicious way to reheat it is to slice it in half and griddle it, cut side down in a little butter. This crisps up the edges and the butter soaks into the cornbread.

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1/9 batch
  • Calories: 164 cals
  • Sugar: 5.8 g
  • Sodium: 316 mg
  • Fat: 5 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 27 g
  • Fiber: 3 g
  • Protein: 5 g

Keywords: healthy cornbread,whole-wheat cornbread,honey cornbread,whole grain cornbread

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