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    You are here: Home » Meal Type » Side Dishes » Healthy Honey Cornbread

    Healthy Honey Cornbread

    5 from 21 votes
    October 30, 2020 (updated October 24, 2022) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    Healthy cornbread with honey on small white plates topped with a small pat of butter; title bar at the top reads "healthy(ish) honey cornbread".
    Top - drizzling honey over two pieces of stacked honey cornbread; bottom - healthy cornbread on a platter; title bar in the middle reads "healthyish honey cornbread".

    Healthy Honey Cornbread will have you saying “I can’t believe it’s not butter!” Using all-natural and healthy ingredients like olive oil, Greek yogurt and honey, this recipe yields super moist – but super fluffy – classic cornbread taste and texture with far less guilt. So have a piece…or three.

    Two pieces of healthy cornbread stacked on a plate, drizzled with honey.
    Jump to:
    • What Makes this Cornbread Recipe “Healthy”?
    • How to Make a Healthier Cornbread
    • Chef’s Tips
    • Is this Cornbread Gluten Free?
    • How to Store Cornbread
    • More Classic, Comfort Sides – with a Healthy Twist!
    • Recipe


    Look! Up in the sky! It’s a bread! It’s a side! It’s a cake! It’s a snack! It’s cornbread!

    Cornmeal is a magical culinary unicorn. Obviously, it’s the key ingredient in one of my favorite breads, but it also has birthed all-time favorites like grits, polenta, hushpuppies, griddle cakes, pie crusts, corn dogs and a long, luscious list of cornmeal-battered fried seafood. Just when I think I can’t like a food more, they find a way to incorporate cornmeal and I fall in love all over again.

    If you grew up in the North like me, maybe the first time you had cornbread was with chili. Maybe if you’re Italian (also like me), you had polenta. I know I didn’t consume a lot of it growing up; but then I started migrating south and the door to a whole new world of food opened.

    It’s not like we don’t have country cooking in the Northeast; but not in the same way it is in the South or Midwest. And if it’s anything, cornmeal is “country.” Grocery stores here sell giant slabs of cornbread; every restaurant with even a twinge of southern or country style gives you a sack full of cornbread with your meal; and you can get anything and everything “cornmeal-crusted” or “cornmeal fried.” This is not a list of complaints, my friends; this is quite possibly the best promotional tourism campaign no one has ever run.

    It’s ridiculous how versatile cornbread (and by default, cornmeal) is. Breakfast, lunch or dinner. Smother it in butter; smother it in syrup; smother it in gravy; smother it in chili; smother it in even more honey. It all works. It’s the jack of all trades of bread. This recipe starts off healthy as-is, and has the honey baked right in for down-to-earth sweetness that still pairs beautifully with your favorite savory dishes, but could also double for dessert if you run out of ice cream. Like I said – magical unicorn.

    For a condensed post, click to view the web story for this healthy cornbread recipe!

    What Makes this Cornbread Recipe “Healthy”?

    • No refined sugar – this healthy cornbread is sweetened only with honey. Use local if you can find it – the flavor is worth the price tag.
    • Heart healthy olive oil in place of butter.
    • Probiotic-rich Greek yogurt instead of milk or buttermilk.
    • Go a step further and replace the all-purpose flour with white whole wheat flour or gluten free flour with xanthan gum (we like Bob’s Red Mill)
    Several pieces of healthy cornbread on a small plates next to a platter and a tan striped napkin.

    How to Make a Healthier Cornbread

    Honey and Greek yogurt give this healthy cornbread recipe that classic sweet and tart flavor. Be sure to check the recipe card for detailed instructions and step-by-step photos.

    1. Whisk the dry ingredients – cornmeal, flour, baking soda, and salt.
    2. Whisk the wet ingredients – Greek yogurt, eggs, olive oil, and honey.
    3. Pour the wet ingredients into the dry ingredients and fold with a rubber spatula until just barely combined. Some lumps are okay!
    4. Pour the batter into a 2-quart baking dish that’s been lightly sprayed with olive oil cooking spray.
    5. Bake until the edges are golden brown and the center springs back when gently pressed.
    6. Cool in the dish for 10 minutes, then slice into squares and serve. We like to drizzle with honey, or spread with butter.

    Chef’s Tips

    • Baking soda – use aluminum free baking soda if you have a sensitive palette, and always make sure it’s fresh (no more than 6 months old).
    • Be sure to use cornmeal, not polenta, corn flour, or masa.
    • Yellow vs. white cornmeal. This recipe works with either. Yellow will yield vibrant color and a richer flavor. Whiter is, well…whiter, with a slightly more subtle flavor. Don’t stress about this though – the flavor difference isn’t worth the fret.
    • Olive Oil, not Extra Virgin Olive Oil. Not semantics, there is a difference! Extra Virgin Olive Oil has a very strong, distinctive flavor (if that’s your thing, by all means use it – but I find it a bit too strong for this recipe). Reach for “olive oil” here or even “light olive oil” for the best balance of flavors.
    Two pieces of healthy cornbread topped with butter or honey next to a platter.

    Is this Cornbread Gluten Free?

    It’s not, but can easily be made gluten-free! Simply use an equal amount of all-purpose gluten free baking flour with xanthan gum.

    How to Store Cornbread

    • Store at room temperature, covered with a tea towel, for 24 hours.
    • Store in a tightly sealed container in the fridge for up to 4 days.

    More Classic, Comfort Sides – with a Healthy Twist!

    • Bacon Coleslaw
    • Sweet Potato Hash
    • Butternut Squash Fries
    • Garlic Mashed Yuca
    • Fried Green Tomatoes
    Healthy cornbread slices stacked on a platter on a cement background.

    Did you make this Healthy Honey Cornbread? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Two pieces of healthy cornbread stacked on a plate, drizzled with honey.

    Healthy Honey Cornbread

    5 from 21 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    This healthy twist on a classic comfort food is a perfect, light accompaniment for heavy holiday meals. Honey and Greek yogurt give this Healthy Honey Cornbread recipe it's sweet, tart flavor, while olive oil keeps it moist but light. Bake the cornbread in a preheated cast iron skillet for the ultimate crispy crust.
    Prep Time: 10 mins
    Cook Time: 25 mins
    Resting Time: 10 mins
    Total Time: 45 mins
    Servings : 12
    Calories: 189

    Recommended Equipment

    • Casserole Dish
    • Large Mixing Bowl

    Ingredients

    • 1.5 c cornmeal
    • ½ c all purpose flour, see notes
    • 2 tsp baking powder
    • 1 tsp sea or kosher salt
    • 1.5 c plain greek yogurt
    • 2 large eggs
    • ¼ c olive oil, plus 1 tablespoon for greasing
    • ⅓ c honey

    Instructions

    • Heat the oven to 375°F. Lightly mist a 2-quart casserole dish with olive oil cooking spray.
    • Whisk together the cornmeal, flour, baking powder, and salt.
      Dry cornbread ingredients in a metal mixing bowl.
    • In a separate bowl, whisk together the greek yogurt, eggs, olive oil, and honey until smooth.
      Wet ingredients for healthier cornbread in mixing bowl - greek yogurt, honey, eggs, and olive oil.
    • Pour the wet ingredients into the dry ingredients, then fold with a rubber spatula until just barely combined.
      Healthy cornbread batter in a mixing bowl with a rubber spatula.
    • Pour the batter into the prepared casserole dish and smooth the top using the spatula.
      Cornbread batter in a rectangular casserole dish on a cement background.
    • Bake until the edges are golden brown, and the center springs back when gently pressed, 20-25 minutes. Remove from the oven and cool in the pan 10 minutes. Slice into 12 pieces and serve with butter or honey.
      Healthy baked cornbread in a rectangular casserole dish on a cement background.

    Notes

    • Substitute all-purpose gluten free flour (with xanthan gum) or white whole wheat flour with great results.
    Storage
    • At room temperature, covered with a tea towel, for 24 hours.
    • In the fridge, in a tightly sealed container, for up to 4 days. Microwave 10-15 seconds to remove the chill.

    Nutrition Information

    Serving: 1piece, Calories: 189kcal (9%), Carbohydrates: 28g (9%), Protein: 6g (12%), Fat: 6g (9%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 34mg (11%), Sodium: 196mg (8%), Potassium: 60mg (2%), Fiber: 1g (4%), Sugar: 9g (10%), Vitamin A: 1% (1%), Vitamin C: 0%, Calcium: 48% (48%), Iron: 2% (2%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    19 Comments
    Filed Under: 45 Minutes or Less, Holiday Recipes, Kid Friendly, Side Dishes, Vegetarian

    Reader Interactions

    Comments

    1. Lola Osinkolu | Chef Lola's Kitchen

      November 02, 2020 at 4:45 pm

      5 stars
      Perfect to beat those sweet cravings!

      Reply
    2. DeAnn

      November 12, 2020 at 8:05 pm

      5 stars
      The best cornbread ever and made with such healthy ingredients!

      Reply
    3. Kathryn D Quick

      February 20, 2021 at 11:50 pm

      5 stars
      This is such an easy and delicious recipe. You can adjust the honey a tad if you want your cornbread a bit sweeter, otherwise, it’s just perfect!

      Reply
    4. Christina Lewis

      May 24, 2021 at 8:03 pm

      The ingredients calls for baking powder but the instructions reference baking soda. I just made it with baking powder. Would there be a big difference?

      Reply
    5. Britney Carey

      June 19, 2021 at 10:25 pm

      5 stars
      Very delicious! I Followed the recipe step by step and it is very moist with a sweet-tart taste. I used EVOO & it wasnt bad i like the taste too.

      Reply
    6. Staci

      October 18, 2021 at 1:07 pm

      So…baking powder or baking soda??

      Reply
      • Danielle

        October 18, 2021 at 1:29 pm

        It’s baking powder – I’m sorry for the confusion! The instruction has now been updated.

        Reply
        • m00ky

          October 04, 2022 at 9:14 pm

          5 stars
          Great cornbread, needs salt though. It’s my go to for chili season.

          Reply
    7. Bec

      January 01, 2022 at 6:19 pm

      5 stars
      I needed a recipe for cornbread as you MUST have it for New Year’s. This recipe was easy and tasty. I halved it and baked it in a cast iron skillet. Perfect!

      Reply
    8. Heather

      January 18, 2022 at 9:14 pm

      5 stars
      Delicious! I used corn grits and egg whites in place of the whole eggs and it still turned out fabulous! My husband ate half the pan!

      Reply
    9. Cathy K

      January 25, 2022 at 8:36 am

      5 stars
      Hello, thank you for this delicious recipe! Can you whole kernel corn to this? If so, how much would you recommend?

      Reply
    10. Jessica

      April 04, 2022 at 1:15 pm

      One of those recipes where I am completely perplexed about the high ratings. Somehow the author missed the part where cornbread is supposed to taste like cornbread. This basically has no flavor. Keep searching for a new recipe!!

      Reply
      • Heather

        March 16, 2023 at 4:28 pm

        I agree!!! The Greek yogurt completely overtook the flavor of any other ingredient in the bread. So bitter and nothing like a traditional cornbread. Keep looking if you’re looking for a healthier traditional cornbread recipe.

        Reply
    11. Shannon

      June 10, 2022 at 6:28 pm

      I was intrigued by the Greek yogurt as I had some to use up but this was a flop for me. Texture and moisture were great. Taste was edible but not by much. Do not think tartness belongs in a cornbread. The olive oil was too strong of an oil as well. Perhaps avocado oil would be better.

      Reply
    12. Beth Couet

      January 28, 2022 at 1:45 pm

      I followed directions except I subbed regular salt for the kosher salt. Used 1 tsp. For some reason it looked beautiful but was so salty that it was inedible. Don’t know what happened

      Reply
    13. Danielle

      January 28, 2022 at 1:59 pm

      Hi Beth – table salt and Kosher salt are unfortunately not interchangeable in a 1:1 ratio, which is likely why it was too salty. Typically best practice is to use half the amount of table salt to substitute for kosher salt.

      Reply
    14. Beth Couet

      January 28, 2022 at 7:56 pm

      Thank you for answering me. Did not know that. Actually thought that sea or kosher salt were more salty than table. Will remember in the future!

      Reply
    15. Danielle

      January 28, 2022 at 8:02 pm

      Of course, no problem! Kosher salt has coarser granules than table salt – so a teaspoon of kosher salt is way less salt by volume than table salt, or even a fine sea salt. If you’re using table salt in place of kosher salt, you’ll definitely need to reduce the amount you use.

      Reply

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