This cornbread is made with whole wheat flour, honey, coconut oil, almond milk, and no eggs!
Servings: 12 servings
- 1 1/4 cups (150 g) white whole wheat flour
- 1 cup (120 g) cornmeal
- 1/3 cup (112 g) honey
- 1 teaspoon kosher 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
Preheat the oven to 400 degrees F 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.
- Tools: 8x8 square pan | Mixing bowls | 2-in-1 whisk/bowl scraper | Dry measuring cups | Liquid measuring cup | measuring spoons
- Make vegan: Swap out the honey and try using agave nectar or maple syrup instead. Or use regular sugar or coconut sugar as well. Because honey is a liquid, and sugar is not it may affect the overall texture. I always like to use a little more sugar than honey in a recipe. You may find that you need to add a little extra milk as well. Here is a helpful article on swapping honey for sugar.
- 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 love Cup 4 Cup, but also recommend Bob's Red Mill.
- Use a different oil: You can swap out the coconut oil and use vegetable oil, canola 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). 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.
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.
Calories: 178kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 229mg | Potassium: 162mg | Fiber: 3g | Sugar: 8g | Calcium: 83mg | Iron: 1mg