Whole Wheat Cornbread

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4.58 from 7 votes

This cornbread is made with whole wheat flour, honey, coconut oil, almond milk, and no eggs!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: bread

Servings: servings

Calories: 178kcal

Author: Heather Perine

Equipment

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 400°F (205°C) 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.
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.
Make vegan: Swap out the honey and try using agave nectar or maple syrup instead.
Use A Different Flour: If you don't have white whole wheat flour on hand, you can just swap and use AP flour 1:1 in this recipe. 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.
Coconut Oil: 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 8x8 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.

Nutrition