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Healthy Cornbread REcipe

Classic And Healthier Cornbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Nkechi Ajaeroh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 Servings 1x
  • Category: Appetizer/snacks/Side dish/Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian


This is the only cornbread recipe you need; simple ingredients, easy to make, and delightfully pleasing.


  • 1½ cups corn meal
  • ½ cup flour
  • 1-teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon of salt
  • 1-cup buttermilk
  • 2 medium size eggs
  • 6 tablespoons of butter; melted (you can substitute with coconut oil, but I prefer the richness of butter)
  • ¼ cup honey
  • ¼ cup cane sugar


  1. Mix dry ingredients (cornmeal, flour, sugar, baking powder, baking soda, and salt) in a bowl, then mix wet ingredients (buttermilk, eggs, honey, and melted butter) in a different container.
  2. Combine the two until there is no clumps, yet, do now over mix. Pour the mix into a well-greased baking dish, and place in a preheated 450 oven. Bake at 450 for 10 minutes and then reduce the oven temperature to 375, and bake for the remaining 10 minutes.
  3. The cornbread is ready when toothpick insert comes out clean. Then remove from the oven and allow to cool before cutting a piece for yourself, enjoy this hearty and happy meal with the people you love.


You can substitute butter with coconut oil, but I prefer the richness of butter. And am not exactly sure how it will affect the taste of the recipe.

If you desire a very sweet cornbread then you may want to add additional sugar. And if you wish for an extra moist cornbread, you may also need more butter/grease.
I have also seen people add more melted butter or honey after baking to moisten, that’s just unnecessary calories (in my opinion). Remember this is a healthier cornbread recipe and that is why it calls for only six tablespoons of butter/oil as well as less sugar.

You can choose to bake this cornbread from start finish at 375, but I personally like starting at a high temperature (450) and then lowering a bit to 375. By this, I get the crisp from the outside.

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