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honey whole wheat corn bread

Honey Whole Wheat Corn Bread

A healthy a delicious twist on traditional cornbread, using honey in place of sugar and whole wheat flour instead of white.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish


  • 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.
Keyword baking with honey, cornbread