This sweet cornbread is light and moist and it is 100% refined grain and refined sugar free!! Family approved!
I’ve got a confession to make. I looooove Marie Calendar’s cornbread. I’ve made a knock off version for years with rave reviews (don’t worry I will post it soon too.) But let’s be super honest my hips and my kids don’t need all the refined white flour and white sugar that are packed into them.
I’ve been trying to find a healthier approach that satisfies our craving for this “cornbread cake” as we call it in this house.
And we finally did! These are amazingly moist and tender and sweet. And I feel awesome feeding it to my family on a semi-regular basis. Win-win.
We tested them rigorously and determined that without the refined sugar or drastically increasing the cornmeal (which makes them too dry) they are a little paler in color on the top. Not to worry though we just pop them under the broiler for a minute and give them a little golden color.
These don’t last long around here!
Healthy Sweet Corn Bread Recipe
- 1 1/8 cup spelt flour
- 7/8 cup 3/4+1/8 cup cornmeal
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon salt
- 1 1/3 cups milk
- 6 tablespoons salted butter melted
- 2 eggs whisked
- 1/4 cup honey
- 1. Preheat oven to 350 degrees.
2. Combine dry ingredients in a medium mixing bowl. Add wet ingredients and combine until all ingredients are incorporated. Do not overmix.
3. Pour into greased muffin tins. Fill to 3/4 of each tin. Do not overfill tins.
4. Depending on the size of muffin tins you may have a bit leftover. Bake in a greased ramekin or make a few mini muffins.
5. Bake 15-20 minutes. Longer will result in a slightly less moist result but will have better coloring. If tops do not brown to desired level place under broiler for 1-2 minutes to darken.
5 thoughts on “Sweet Whole Wheat Cornbread Recipe”
Is that a typo with the salt? I made these tonight and we really had to slather them in honey because they were so salty. I’d love to try them again but I’m not sure how much to cut back on the salt? Thanks!
Pretty sure the salt listed is correct. 3/4 of a teaspoon appears correct with cross referenced recipes I looked at. I am questioning the salted butter statement though and that could be a typo as I normally use unsalted in baking recipes. I will make these again this week and report back…but for starters I would go with unsalted butter and I bet that will fix the issue!
Sorry about that I’ll be sure to investigate. I always try my best to share well tested recipes you can depend on!
I made these the other night as the weather was cold and chili was on the menu. I’ve made a lot of cornbread muffin recipes, but this was the easiest recipe and so good! The family loved them.
Thanks so much for the great review Kristin!! We really appreciate it!