Honey Whole Wheat Skillet Cornbread
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Honey Whole Wheat Cornbread is the perfect accompaniment to a bowl of warm chili in the fall or winter. Our Honey Whole Wheat Cornbread uses honey as a sweetener when preparing the batter. It also has honey brushed on top after cooking for a nice golden finish.
We also cook our cornbread in a cast iron skillet. This works well because it makes for a nice presentation and because you can preheat the pan in the oven prior to cooking. You batter will then be poured into a nice hot pan and immediately start to create a nice outer crust. A well-seasoned cast iron pan also has great non-stick properties, making it easy to remove the bread all in one piece if you want to!
We started with a cornbread recipe from our favorite barbecue cookbook (Dinosaur BBQ). Instead of just using honey at the end, we substituted honey in place of sugar. We also exchanged the white flour for white whole wheat to up the nutrition value of the bread. With a few adjustments, the recipe worked perfectly!
This recipe takes advantage of what we know about baking with honey and baking with whole wheat flour. When substituting honey, you add moisture to the recipe. Normally, you would account for that by using less honey than sugar, or by increasing dry ingredients. But we do not do that in this recipe because we use whole wheat flour, which actually calls for extra moisture. The two cancel each other out!
In order to provide time for the whole wheat flour to absorb moisture, you’ll want to let the batter rest before baking (for about 10-15 minutes). In addition, whole wheat products can benefit from a longer cooling period for the same reason – moisture retention.
Honey Whole Wheat Corn Bread
- 10" cast iron skillet
- 1 ½ cups yellow cornmeal
- ¾ cup whole wheat flour we prefer white whole wheat
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup buttermilk (liquid or use buttermilk powder and water)
- 2 eggs slightly beaten
- ½ tsp vanilla
- ½ cup butter melted, + 2 tablespoons for pan
- ¼ cup honey + 2 tablespoons to spread
- Preheat oven to 350 degrees. Place your cast iron skillet in the oven with about 2 tablespoons of butter into the oven to heat.
- Mix the cornmeal, whole wheat flour, baking powder, baking soda, and salt in a bowl.
- Whisk together the eggs, buttermilk, vanilla, honey, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Allow the batter to sit for about 5 minutes (this allows the whole wheat flour to absorb some liquid and soften slightly).
- Remove the cast iron pan from the oven and swirl the butter to coat the bottom and sides.
- Pour the batter into the cast iron pan, and place the pan into the oven. Bake at 350 degrees for 25 minutes, until a toothpick poked into the middle comes out clean.
- Remove the finished bread from the oven and brush with the extra 2 tablespoons of honey while hot.
- Cool for at least 15 minutes before cutting into slices.