Whole Wheat Cornbread
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
This whole wheat cornbread recipe is 100% whole grain, made without eggs, dairy free and naturally sweetened! This healthy cornbread is quick and easy to throw together, too! Ready to be baked in just minutes. Whip this up and serve with your favorite chili or soup this Fall.

I don’t know what it is but I have a hard time resisting a slice of cornbread. Honey cornbread is something that I grew up on. In fact, when I was younger and a member of 4-H I entered a honey cornbread recipe passed down from my grandmother. It won me a blue ribbon and a chance to go to the State Fair.
So awhile back on the blog, I posted this easy buttermilk honey cornbread recipe. It’s everything I remember about my childhood and has the perfect sweet, moist texture. However, I’ve been on a roll lately to cut out the refined sugars, white flours, and dairy from my life (and this includes my baking!).
So with the holidays over I thought why not take this traditional cornbread recipe and see if I could make into a healthier version that I still wanted to devour. That way I can enjoy it all winter long without all the guilt! Bring on the soups and chilis!
Took me a few attempts but this healthier cornbread recipe is everything I love about the original – soft, moist, and lightly sweetened – but so much healthier! And since it’s healthier, I don’t feel too guilty about slathering on some cinnamon honey butter or my easy 3 ingredient honey butter.
What makes this cornbread healthy?
- 100% Whole Grain – I used white whole wheat flour in this recipe as opposed to regular AP flour. If you are unfamiliar with white whole wheat flour it’s a 100% whole wheat flour. This variety though comes from a softer wheat variety than the traditional bags of 100% whole wheat. So it’s softer in texture but still 100% whole grain.
- Uses Less Sweetener – I used only honey in this recipe, and cut way back on the amount. It still brings a little sweetness to the table, but uses much less. I also used zero granulated sugar in this version.
- Dairy Free – No butter or milk in this version! I used coconut oil and almond milk to eliminate the dairy. As a person who is lactose intolerant I was super happy I could enjoy this dairy free cornbread without taking a Lactaid pill.
- No Eggs – I know some of you have written into say you or someone you love has an egg allergy. And I know that my eggless pumpkin pie recipe is so popular around the holidays for that reason I knew another eggless holiday recipe would be right up your alley!
See Also:
- Move over pumpkin! This butternut squash bread recipe is an easy loaf bread to make in the Fall.
- For more whole grain goodness, try my whole wheat blueberry muffins. These are the best breakfast treat!
- Sugar donuts are a fun breakfast treat to make with yeast! Dipped in sugar these donuts are light and fluffy.
- For a traditional Swedish breakfast treat during the holidays try making these St Lucia buns flavored with saffron!
What Does Cornbread Taste Like?
Cornbread is a bread that originates from ‘native’ American settlers. It can be sweet or more on the plain side, crumbly and has a slightly grainy texture due to the cornmeal.
It can be a wonderful side dish to serve around the holidays. Great to serve with chili, barbeque, or just enjoy on its own!
Why You Will Love This Recipe
- Quick To Throw Together – Cornbread is essentially a quick bread which means it comes together quickly and relies on a chemical leavening agent (baking powder) to rise so it’s ready to be put in the oven in minutes.
- Freezes Well – You can eat it all over a few days, or go ahead and freeze some for later.
- No Fancy Equipment Required – It’s a simple quick bread. So that means whisk your dry together, then your wet, then stir to combine. That’s it!
So you ready to make some crazy good cornbread? I thought so.
Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.
Ingredients For This Whole Wheat Cornbread
- White Whole Wheat Flour โ I used white whole wheat flour which is a 100% whole wheat flour, but comes from a softer wheat variety than 100% whole wheat flour. So I get a soft texture in the end and it’s 100% whole grain. I wouldn’t recommend whole wheat pastry flour as it may not have enough protein to create structure and your bread may fall apart. But you can also use regular whole wheat flour or swap 1/2 of the flour if you need to with white flour.
- Cornmeal – I used finely ground yellow cornmeal from Bob’s Red Mill.
- Baking Powder -The baking powder will help to leaven the flour in the recipe giving us together the perfect combination that will result in a light and fluffy cornbread. Baking powder can expire as well so be sure to test it out if you’re not sure how long it’s been sitting in your cupboard. Just mix a little with hot water to see if it bubbles. Don’t mix it up with your baking soda! They are not the same thing and do not react the same way. Read more here about Baking Powder vs. Baking Soda.
- Salt โ Salt is very important to help balance the sweetness in a recipe. So donโt skip it! You can read more here about the role that salt plays in baking.
- Honey โ I swapped out regular granulated sugar for honey in this recipe. I also reduced the amount overall. Since honey is a liquid I never use a 1:1 swap that a recipe calls for. If you want to make this vegan you can swap out honey and try using agave nectar or maple syrup instead.
- Coconut Oil – To make this healthier, I nixed the butter and used melted coconut oil instead. But you can use melted butter, or or another oil such as olive oil, vegetable oil if you need to. If you don’t want to taste the coconut flavor be sure to use refined coconut oil.
- Almond Milk – I used almond milk to make this a dairy free cornbread. Any plant-based milk would work. But you could also use regular whole milk if dairy isn’t a concern.
Time To Make It!
Like I said making this honey cornbread recipe couldn’t be easier….
Step One: Whisk Together Your Dry Ingredients
In a large mixing bowl you want to whisk together your flour, cornmeal, baking powder, baking soda and salt. Then set aside.
Just be sure to measure your flour accurately if you are using dry measuring cups. I do always recommend using a scale and weighing your ingredients. But if you are measuring by volume, then be sure to measure your flour accurately. Start by stirring up your flour, then spoon the flour into your cup. And level off with a flat edge. Donโt pack it down or you will end up with too much in your cup!
Step Two: Combine The Wet Ingredients
Now in a second bowl, go ahead and combine the coconut oil, honey, and almond milk.
Pro Tip: Make sure your almond milk is at room temperature. If it’s too cold it will solidify the coconut oil on you.
Step Three: Combine The Dry And Wet Ingredients
Now you want to make a well (fancy word for push the dry ingredients aside and make a hole in the middle of your dry ingredients) and pour in the wet ingredients.
And then just simply stir the ingredients together just until the last of the flour is combined. And always remember….
Step 4: Pour Into Pan And Bake
Now the batter is ready for the pan! I sprayed and then lined my pan with parchment. You can use an 8 or 9-inch square pan to bake the cornbread in.
And it bakes at 400oF for about 20-25 minutes.
Step 5: Test With A Toothpick And Cool
When the timer goes off, be sure to test with a toothpick. You want some moist crumbs clinging to the toothpick, but not wet batter.
Then be sure to let the pan cool before cutting into it. I know it’s going to take some patience!
Heather’s Baking Tips
- Measure your flour accurately – I said it above but it is worth saying again! Measuring your flour wrong could leave you with a dry, crumbly tough cornbread (too much) or one that doesn’t hold together (too little). Use a kitchen scale for accuracy. Or if using measuring cups, scoop the flour into the cup and level it off. Do not pack it down in or tap the sides which could result in too much flour.
- Do not overmix. Once your dry ingredients are added to the wet ingredients you have to be careful to not overmix. Overmixing results in gluten forming and this change the texture. Too much gluten = tough cornbread. So stop mixing once the flour has just mixed in.
- Test with a toothpick. Every oven is different so make sure you test your cornbread for moist crumbs and not wet batter clinging to the toothpick or wooden skewer.
What Can I Add To Cornbread?
I mean a slice of plain cornbread on its own with an extra drizzle of honey is all I need. However I get it. You might want to get creative and throw some fun stuff in. Try adding:
- Bacon – 4 slices of cooked chopped bacon
- Jalapenos – 1 or 2 (depending on how spicy you like!) chopped fresh jalapenos
- Cheese – try adding a 1 cup of shredded cheddar cheese
- Herbs – try 2 tablespoons fresh chopped chives, sage, rosemary, or thyme
- Corn – 1 cup fresh or frozen corn
- Fruit – Add some fresh fruit into the batter like 1 cup of blueberries!
- Green Onions – Add a few chopped tablespoons of fresh green onions to the cornbread batter!
Or try mixing and matching a few of the add-ins! Maybe bacon jalapeno cheddar cornbread anyone?!
Allergy Swaps
- Gluten Free: You can definitely swap out the regular all purpose flour and use your favorite gluten free flour instead. I have been using GF Jules and had great results but you can try other brands such as King Arthur Flour, Bob’s Red Mill, or Cup 4 Cup.
- Vegan: Swap the honey for maple syrup or agave.
- Nut Free: Swap out the almond milk and use another milk. You can use dairy milk if dairy isn’t an issue. Or use another plant-based milk such as soy or oat.
Recipe FAQ’s
Here are some of the common questions that might come up as you are making this honey cornbread.
I love freezing individual slices for up to 3 months. But it’s wonderful to use in a cornbread stuffing. Or cube and toast for cornbread croutons to add to a salad!
No they are not. Cornmeal, which is what this recipe calls for is yellow in color and gritty. Corn flour is finer in texture (can be white or yellow in color). I used Bob’s Red Mill yellow cornmeal for this cornbread recipe.
Southern cornbread is a little less sweet (a teaspoon to tablespoon of sugar) and uses white cornmeal. Unlike “Yankee” cornbread (what I grew up on and love) is much sweeter and uses yellow cornmeal. This recipe is still more like a “Yankee” cornbread.
This is due to underbaking. Before you take it out of the oven be sure to check the middle of the bread with a toothpick. You want a few moist crumbs or a clean toothpick. I also touch the top of the bread to see if it’s springy and bounces back. Make sure you bake in the center of your oven. If you’re still having issues and it doesn’t seem done when the timer goes off it may mean your oven is running on the cool side. Use an oven thermometer to make sure your oven is running at the correct temperature.
Pan Variations
I baked this healthy cornbread in a 8×8 square pan but you can also bake this cornbread in different pans if need be.
- Different sized pan: Instead of the 8×8 square pan, you can bake in a round cake pan (8-inch or 9-inch). A 9-inch pan may just take a few less minutes in the oven.
- Skillet cornbread: I baked one batch in a cast iron skillet. I did find it was a bit darker on the edges, but I was perfectly fine with that. If yours is getting too dark around the edges, just cover with foil.
- Muffin pan: I haven’t baked these into cornbread muffins, but you certainly can. I would recommend baking these for about 18-20 minutes. Set your timer for a few minutes early to check on them and be safe.
How To Store Cornbread
Be sure to allow the cornbread to cool completely. Then wrap any leftovers and store at room temperature. It will keep for 2 days. Or you can store it wrapped up in the fridge for up to 1 week.
Or freeze it! Wrap it up well. I like to wrap it in plastic wrap, then place in a plastic bag. And then freeze for up to 3 months. When ready to eat, unwrap and thaw at room temperature.
More Quick Bread Recipes
My Top Recipes To Try!
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Whole Wheat Cornbread
Ingredients
- 1 1/4 cups (150 g) white whole wheat flour
- 1 cup (120 g) cornmeal
- 1/3 cup (112 g) honey
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 1/4 cup (300 g) almond milk
- 1/3 cup (75 g) coconut oil (or other other oil, or melted butter) melted
Instructions
- Preheat the oven to 400ยฐF (205ยฐC) and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
- In a large bowl, whisk together the flour, cornmeal, salt and baking powder.
- Now pour in the almond milk, honey, and coconut oil. Stir just until the last of the flour is mixed in (some lumps may remain). Pour batter into prepared pan.
- Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool on a wire rack.
Notes
- Store: Be sure to allow the cornbread to cool completely. Then wrap any leftovers and store at room temperature. It will keep for 2 days. Or you can store it wrapped up in the fridge for up to 1 week.ย
- Freezing: You can freeze for up to 3 months. Make sure it’s cooled completely. Wrap it up well in plastic wrap or aluminum foil. I like to wrap individual slices in plastic wrap, then place in a plastic bag. When ready to eat, unwrap and thaw at room temperature.ย
- Make vegan: Swap out the honey and try using agave nectar or maple syrup instead.ย
- Use A Different Flour:ย If you don’t have white whole wheat flour on hand, you can just swap and use AP flour 1:1 in this recipe.ย If you can’t find white whole wheat flour but still want to up the nutrition level try using 50% whole wheat flour and 50% AP flour.
- Make gluten free: You can definitely swap out the regular all purpose flour and use your favorite gluten free flour instead. I have been loving GF Jules flour, but also love Cup 4 Cup. Other brands such as Bob’s Red Mill 1 to 1 baking flour or King Arthur Flour measure for measure flour will also work.ย
- Coconut Oil:ย ย If you don’t want a coconut flavor use a refined coconut oil. You can swap out the coconut oil and use vegetable oil, canola oil, olive oil, or even melted butter if you would like.
- Different pan: Instead of the 8×8 square pan, you can bake in a round cake pan (8-inch or 9-inch) or cast iron skillet (edges may get a bit darker and may cook a bit faster. A 9-inch pan may just take a few less minutes in the oven. To bake these into muffins: I haven’t baked these into cornbread muffins, but you certainly can. I would recommend baking these for about 18-20 minutes. Set your timer for a few minutes early to check on them and be safe.ย
This is my favorite cornbread recipe! I swear you can’t even tell it’s healthy, even my husband loves it.
Aw love hearing this Megan!
I have this corn bread in the oven currently and I’m quite excited to see how it turns out. (I’ve recently begun making cornbread from scratch and it is easy!). I used coconut milk as that’s what I had on hand.
While waiting, I started looking back over the page to learn more about baking. And I’m now confused. The directions with pictures say a 9×9 pan at 350 but the recipe calls for 8×8 at 400. What temperature should I be baking these at?
So sorry Stacey! My apologies – that’s a typo in the post. The cornbread should be baked at 400oF and you can use an 8×8 or 9×9 baking pan.
Oh good! That’s what I did. It can out dense. Still good, just not the height I thought it would have. Maybe the coconut milk was too heavy… I’m going to try again as the flavors (especially the honey) were delicious!
Hi Stacey, yes I’m guessing the coconut milk had something to do with how dense it was. Let me know if you try with other milks!
What a delicious cornbread! The texture looks perfect and it sounds absolutely amazing with the addition of the honey. So easy too!
Thanks Tara I’m glad you loved the cornbread ๐
Yes, I love that it’s so fluffy and the ingredients are a healthy alternative! Thanks for sharing.
Thanks Whitney!
Healthy and delicious, I’m totally ready to dig in to this cornbread. It looks fabulous!
Thanks Andrea! ๐
I’m a huge sucker for a good cornbread but I always shudder to think of the fats and other not-so-good-for-you ingredients so I’m delighted to see this recipe! I’ll be making it soon!
Thanks Jenn I agree I love knowing what’s in my recipes and now I can feel less guilty about having seconds ๐
This cornbread sounds incredible and I love the simple ingredients, can’t wait to make this with some chili!
Thanks Cate! Yes delicious with chili ๐