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.
(160g) whole wheat pastry flour
(136 g) yellow cornmeal
frozen corn kernels,
+ 2 tablespoons honey,
+ 1 tablespoon olive oil,
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.
View Nutrition Info
Healthy cornbread, low fat cornbread, skillet cornbread, whole grain cornbread, whole wheat cornbread
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