Cornbread is one of my favorite additions to a meal. It takes about 5 minutes to get prepped and into the oven and my family loves it!

Today I’m sharing one of my all time favorite whole grain cornbread recipes that comes from the cookbook King Arthur Flour Whole Grain Baking. It uses honey for the sweetener and real butter for the oil which I love, and it always comes out great. It’s light and fluffy, moist while still being a little crumbly, and I dare say it’s good for you. There’s really no need to buy a cornbread mix from the store when making it from scratch is this easy.

I’m kind of soup/chili/stew nut. They are easy to make, full of veggies and protein, and I love one pot meals. My family likes them but sometimes doesn’t share my zeal for them (really, I could eat a soup meal twice a week without complaint). They are normally much happier when I have some bread or cornbread to go with the meal.

Give this recipe a try tonight and the crowds will go wild! And I added some of my favorite soup, chili, and honey butter recipes at the end of the post, so be sure to take a look at those if you need a little more inspiration.

Whole Grain Cornbread that is naturally sweetened and comes together in 5 minutes or less | Soup night will never be the same

Whole Grain Cornbread that is naturally sweetened and comes together in 5 minutes or less | Soup night will never be the same

100% Whole Grain Cornbread Recipe | Honey Sweetened Cornbread

Whole Grain Cornbread

  • Author: Melissa @ Bless This Mess
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 8
  • Category: Baking
  • Method: Oven
  • Cuisine: American


100% whole grain cornbread recipe that uses real butter & is sweetened with honey. Make it in a skillet or a baking dish. An easy & tasty cornbread recipe!


  • 2 cups Cornmeal
  • 2 cups whole wheat pastry flour (finely ground and sifted white whole wheat berries if grinding your own)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 1/4 cup honey
  • 2 large eggs
  • 1/2 cup butter, melted


  1. Preheat the oven to 400 degrees.Grease a 9-inch cast iron skillet or 9×9 inch baking dish and set aside.
  2. In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl whisk together the buttermilk, honey, eggs, and melted butter. Add all of the dry ingredients to the wet and stir quickly just until a thick batter comes together. Don’t over mix.
  3. Add the batter to the prepared pan, spread it around evenly, and then bake in the hot oven until the top is golden brown and a tooth pick inserted into the center comes out clean, about 30 to 35 minutes. Remove from the oven and serve warm.


Store any leftovers in an airtight container.

Keywords: whole grain baking, whole grain cornbread recipe, easy cornbread recipe, Thanksgiving side dish

Whole Grain Cornbread that is naturally sweetened and comes together in 5 minutes or less | Soup night will never be the same

Compliments to your cornbread:
Lighten-up White Chicken Chili
Vanilla Bean Honey Butter
Everything But the Kitchen Sink Soup
Smoky Sweet Potato Apple Soup
Salsa Verde Chicken Chili from One Lovely Life

38 Recipes for Busy Moms
12 Responses
  1. Susan Carroll

    Cornbread is quick and yummy. But, wow, that is double the size of my recipe for the same size pan. I add honey and butter to make it good, but I think adding the buttermilk must make it great!
    I have a good recipe for leftover cornbread.

    Cornbread Crumble
    1/2 batch of leftover cornbread, more or less (about 1/4 of your recipe)
    1 pound hamburger, break up and saute with onions and green pepper, then drain off fat
    1 diced onion
    1 diced green pepper
    1 cup salsa
    1 can sliced olives
    1 can corn, drained
    2 cups shredded cheese Mexican blend

    Grease 2 qt casserole dish
    Crumble all cornbread with clean hands
    Lightly press 2/3 of cornbread crumbs into greased casserole dish
    Combine drained hamburger with salsa, olives and corn.
    Layer hamburger mixture on top of cornbread in dish,
    Sprinkle with 1 cup of chesse.
    Sprinkle remainder of cornbread crumbs over top of cheese
    Bake at 350 degrees for 30 minutes, until slightly crusty
    Top with remaining cup of cheese, bake 10 more minutes, until cheese is melted

  2. Pris

    Hi. So I made this recipe but halved everything since i wanted a smaller portion. I’m.not sure what went wrong, but the bread was really crumbly and crunchy on the inside, like you could taste the corn meal kernals. What did I do wrong? I’d really like to try it again. Thanks!

    1. You might have a pretty coarsely ground corn meal to work with… you’d need to add more of a liquid but I’m not sure how much since I’m not there with you. Sorry it didn’t quite turn out.

  3. deb c

    Didn’t have the whole wheat pastry flour, but google said I could sub with 1 cup cake flour and 1 cup wheat flour. I also had to make the buttermilk with milk and lemon juice……done and done. Can you say yum?!? Out of habit, I put butter into my heated skillet, swirled it around poured the batter in. The final product was crunchy on the outside, fluffy on the inside. Leftovers were individually wrapped in plastic wrap, frozen and tossed into a freezer zipper bag. Now I can have a piece of great cornbread whenever I have the urge! Hip hip hooray! Next time I might have to try that Cornbread Crumble! It sounds good too! Thanks for the great recipe!!!

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

Dinner Ideas for Busy Moms