Ingredients
- 1 1/4 cups fine or medium yellow cornmeal
- 1 1/4 cups whole wheat pastry flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3 eggs (beaten)
- 3/4 cup corn (fresh or frozen)
- 1/3 cup buttermilk (or milk)
- 2 tablespoons honey (see notes)
- 5 tablespoons butter (melted)
- 1 cup sour cream
- 1 tablespoon coconut oil
Instructions
- Preheat oven to 400 degrees and place 10 1/4 inch cast iron skillet in it to get hot.
- Whisk dry ingredients together.
- In a small saucepan warm corn, honey, butter, and buttermilk over low heat.
- Beat eggs.
- Lightly mix the eggs and warmed corn mixture into the dry ingredients.
- Fold in the sour cream, being careful to not over mix.
- Remove piping hot skillet from oven carefully. Add oil and swirl in pan and return to oven for one minute until oil is sizzling hot.
- Pour cornbread batter into the skillet. Batter should sizzle when it hits the pan.
- Bake for 20-25 minutes or until a toothpick comes clean.
Notes
We recommend using organic ingredients when possible. We also prefer using eggs from pasture-raised chickens. We also usually purchase Bob’s Red Mill organic cornmeal and pastry whole wheat flour for this recipe. They’re great products and we’ve shared links for them in our “Kitchen Tips and Resources” section below.
Raw, organic honey that has been melted is what we use for this recipe. You may also substitute organic maple syrup if you choose. And if you’re still adjusting to a low sugar lifestyle, you can increase the honey/maple syrup from 2 to 3 tablespoons for a little bit sweeter cornbread.
We always make fresh baking powder at home. It’s super easy and avoids the aluminum that’s in many store-bought varieties. To make your own just mix two parts cream of tartar with one part baking soda. Make just enough for the recipe or store any extra for up to four weeks in an airtight container at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Cuisine: American
