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Healthy Cornbread

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


Bursting with corn flavor, this healthy cornbread is lightly sweetened with honey, made with olive oil, and is finished with a sprinkle of sea salt.


  • 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


  • 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.



Store cornbread in an airtight container at room temperature for up to 3 days.


Serving: 1pieceCalories: 239kcalCarbohydrates: 33gProtein: 5gFat: 11gSaturated Fat: 2gCholesterol: 42mgSodium: 346mgFiber: 2gSugar: 15g
Keywords Healthy cornbread, low fat cornbread, skillet cornbread, whole grain cornbread, whole wheat cornbread
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