Melanya Kushla This Whole Grain Honey Cornbread is the perfect blend of wholesome ingredients and a touch of natural sweetness, making it a delicious companion to any cozy meal. Made with whole-grain cornmeal and whole wheat flour, it offers extra fiber and essential nutrients like magnesium and B vitamins, supporting digestion and energy. A hint of honey and creamy yogurt add moisture and flavor, creating a soft, tender cornbread that’s satisfying and nutrient-dense. Enjoy this cornbread warm from the oven with soups, chilis (like our hearty meatless version!), or as a tasty snack on its own!
Whole Grain Honey Cornbread
Recipe by: Melanya Kushla, MS, RD, CHES at Taste & Thrive LLC
Yield: 8-12 servings
Serving Size: 1 square or slice
Ingredients
- 1 ¼ cups yellow whole-grain cornmeal
- ¾ cup whole-wheat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh or frozen (thawed) sweet corn kernels (about 2 ears if using fresh)
- 1 large egg
- 1 cup plain yogurt (dairy or non-dairy)
- ¼ cup olive oil
- 3 Tablespoons honey
Utensils
- 2 mixing bowls
- Whisk
- Spatula
- Measuring cups
- 8×8” glass baking dish or cast iron pan
Instructions
- Preheat the oven to 350°F. If using a cast iron pan, preheat the pan in the oven as well.
- Coat an 8-inch square baking dish or cast iron pan with cooking spray.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the corn kernels, egg, yogurt, olive oil, and honey until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently mix until just combined.
- Scrape the batter into the prepared pan, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for at least 10 minutes before serving warm or at room temperature.
Recipe Notes
- Enjoy within 2 days for best flavor or store in the freezer for up to 6 months.
- Pairs well with our Hearty Meatless Chili recipe.
Nutrition Information (Per Serving)
- Calories: 157
- Fat: 7g
- Saturated Fat: 1.5g
- Carbohydrates: 22g
- Protein: 4g
- Fiber: 2g
- Sodium: 177mg
Nutrient Highlights
This wholesome twist on traditional cornbread combines comforting flavor with the added nutrition of whole grains and honey. It’s packed with fiber and essential nutrients like magnesium, iron, and B vitamins, making it a perfect, nourishing pairing for soups, chilis, or a snack on its own.
- Corn: A high-fiber grain, corn supports digestive health, eye health, and cellular protection with its carotenoids and polyphenols. For the best quality, look for organic, non-GMO, or blue corn.
- Whole Grain Flour: Rich in fiber, whole grains support a balanced immune system, stable blood sugar levels, and satiety, with polyphenols providing antioxidant benefits to reduce inflammation.
- Yogurt: Full of protein and calcium, yogurt promotes digestive health and can reduce the risk of chronic diseases. It’s also a source of B vitamins, zinc, and potassium.
- Olive Oil: Known for heart-healthy monounsaturated fats, olive oil reduces inflammation and supports brain and cholesterol health.
- Honey: A natural sweetener with a low glycemic index, honey provides antioxidants and helps maintain steady energy.
This recipe delivers both flavor and nutrition, making it an ideal addition to your fall menu!
