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+ servings
hand holding honey dipper drizzling honey onto a piece of cornbread

Healthy Cornbread

The best healthy cornbread recipe with white whole wheat flour that is still buttery, perfectly moist and absolutely delicious!
Course Baked Good
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 10 minutes
Servings 9 pieces
Calories 152kcal
Author Christy


  • 1 cup cornmeal fine ground is best but medium works too
  • 1 cup white whole wheat flour
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 egg
  • 2 Tbsp. honey
  • 1 ¼ cup buttermilk* preferably room temperature
  • 2 Tbsp. cup butter melted but not still hot


  • Preheat oven to 400°F (205° C).
  • Add cornmeal, flour, baking powder, and salt to a medium bowl.
  • In a separate bowl, whisk egg. Add honey, buttermilk then melted butter and whisk to mix in.
  • Butter an 8 or 9 inch square baking pan. Pour batter into pan and place pan into preheated oven.
  • Bake for 18-20 minutes until starting to turn lightly golden on top and cooked through (if not sure, test by inserting a toothpick into the center of the pan and if it’s cooked it won’t have batter on it when you pull it out).
  • Cut into 9 pieces and serve cornbread while still warm. Keep leftovers in an airtight container for up to five days.


* To make buttermilk, put 1 Tbsp. vinegar to 1 1/4 cup of milk. Stir and let sit for about 10 minutes before using.
* To make cornbread muffins, grease 9 spots in a muffin tin and pour cornbread into prepared spots. Bake for 15-18 minutes.


Calories: 152kcal | Carbohydrates: 27g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 150mg | Potassium: 218mg | Fiber: 3g | Sugar: 5g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg