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Healthy Skillet Cornbread Recipe

4.68 from 31 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 8 servings
Category Side Dish
Cuisine American
Author Lauren

Description

With 10 ingredients, this moist and healthy cornbread recipe is naturally sweetened with honey, made with olive oil, uses whole wheat flour, and is low in fat. Plus, corn kernels are stirred in for fresh corn flavor and texture!

Ingredients

  • cups (160g) whole wheat pastry flour
  • 1 cup (136 g) yellow cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup buttermilk
  • ¾ cup frozen corn kernels, thawed
  • 2 large eggs
  • ¼ cup + 2 tablespoons honey, divided
  • ¼ cup + 1 tablespoon olive oil, divided
  • Flaky sea salt

Instructions

  • Set a 9-inch cast-iron skillet in the oven on the middle rack; heat oven to 400°F (204ºC).
  • Whisk together flour, cornmeal, baking powder, baking soda, and salt. 
  • In a food processor or blender, pulse together buttermilk, corn, eggs, ¼ cup honey, and ¼ cup oil until combined, 15–20 pulses (corn lumps will remain). 
  • Make a well in the dry ingredients and pour in wet ingredients into well. Using a rubber spatula, gently fold mixture just to combine (small pockets of flour are OK.)
  • Carefully remove cast-iron skillet from oven; pour remaining tablespoon oil into skillet, swirling to coat bottom of skillet.
  • Pour batter into skillet and smooth top with spatula. 
  • Carefully return skillet to oven and bake cornbread until golden on top and a toothpick inserted in the center comes out clean, 24–25 minutes.  
  • Microwave remaining 2 tablespoons honey, in a microwave-safe bowl, for 30 seconds on medium power. 
  • Brush warm honey over surface of warm corn bread; sprinkle with sea salt. Let cool 15 minutes.

Video

Notes

Bake the bread in a preheated cast-iron skillet: The moment the batter hits the hot cast-iron skillet, the maillard reaction occurs. What is that? It’s the reaction of food browning, aka flavor. Here, the milk (buttermilk) and sugar (honey) caramelizes and the grains (flour and cornmeal) toast. Together, these ingredients and the maillard reaction combine to create a flavor that’s very similar to butter.
Finishing with flaky sea salt: Even if you use unsalted butter, there’s a certain savory, salty flavor that butter adds to baked goods. To maintain that salty bite, I finish this cornbread with flaky sea salt. Why not just add it to the batter? Well I do that too, but finishing with a sprinkle of sea salt is a surefire way of bringing that flavor to the forefront. 
Add frozen or fresh corn to the batter: I always add actual corn to my cornbread. The benefits are three-fold; fresh corn adds flavor, texture, and moisture. For this recipe I call for frozen and thawed corn. But you can definitely use fresh, just be sure to steam it before using. 
Make it gluten-free: This version uses whole wheat flour but if you want a gluten-free version, my gluten-free cornbread with honey is perfect for you.
General storing: Remove the cornbread from the skillet. Wrap in plastic wrap or store in an airtight container at room temperature or in the fridge. This recipe keeps well for 4 days.
For the freezer: This recipe freezes like a dream. Remove the cornbread and cut into individual servings. Wrap in plastic wrap and freeze for 1 to 2 months. To serve, be sure to thaw completely at room temperature for several hours or overnight before serving.
Reheating cornbread: Microwave for 20 seconds or so until warm or place in a 200ºF oven for 5 to 10 minutes.

Nutrition

Serving: 1pieceCalories: 239kcalCarbohydrates: 33gProtein: 5gFat: 11gSaturated Fat: 2gCholesterol: 42mgSodium: 346mgFiber: 2gSugar: 15g
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