The other day I had a craving for cornbread and hot honey. 😄
But most cornbread recipes are too sweet.
So I made some changes to an original recipe.
And it came out really good.
It’s not too sweet, but still quelled the cornbread craving.
Hope you like this lighter recipe for cornbread!
Why you’ll love this recipe:
It’s lower in sugar. But still tastes great
It only takes 25 minutes to bake
It’s a one bowl recipe!
- 1 cup whole wheat pastry flour or all-purpose flour
- 1 cup yellow cornmeal (I like bobs red mill brand)
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 3 ½ teaspoons baking powder
- ⅓ cup neutral oil or melted butter (I did half butter and half applesauce)
- 1 large egg
- 1 cup milk (I used almond milk)
- Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Serve hot.