Homemade Simple Cornbread Recipe (without milk)

removing slice of simple cornbread recipe without milk from cast iron.

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5 from 3 votes

Homemade Simple Cornbread Recipe (without milk)

This delicious homemade cornbread recipe used whole grains, honey, and coconut oil to create sweet and nutty flavors.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Servings: slices

Calories: 216kcal

Author: Holly Lee

Cost: $5

Equipment

1 10-in Cast Iron Skillet or other baking vessel

Ingredients

1 cup Yellow Cornmeal
1 cup Whole Wheat Pastry Flour (130 grams) see notes for substitution
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
8 tablespoon Coconut Oil unrefined
1/3 cup White Sugar
1/4 cup Honey
1 cup Water
2 Eggs large

Instructions

Preheat oven to 375 degrees Fahrenheit.
Into a large mixing bowl, add the cornmeal, whole wheat flour, baking soda, baking powder, and salt. Whisk to combine, then set aside.
1 cup Yellow Cornmeal, 1 cup Whole Wheat Pastry Flour (130 grams), 1/2 teaspoon Baking Soda, 1/2 teaspoon Baking Powder, 1/2 teaspoon Salt
Into a separate large microwave-safe bowl, add your coconut oil. Microwave it at 30 to 60-second intervals to melt it. Try just to heat it just enough so it melts, but don't let it get too hot.
8 tablespoon Coconut Oil
While the coconut oil is melting, add the white sugar and honey and stir together. Mix in the water.
1/3 cup White Sugar, 1/4 cup Honey, 1 cup Water
Crack your eggs into a small mixing bowl and whisk. Then mix the beaten eggs to the rest of the wet ingredients.
2 Eggs
Add your dry ingredients to the bowl of wet ingredients. Whisk to combine until few lumps remain.
Lightly grease a 10-inch cast iron skillet. Pour your batter into the skillet. Bake in a preheated oven for 20 minutes.
Let cool for about 10 minutes and then serve. Enjoy!

Video

Notes

For 1 cup of whole wheat pastry flour, I use 130 grams. If you do not have a kitchen scale, measure your flour by spooning the flour into the measuring cup and keep the measuring cup light and fluffy. Too much flour in this recipe will make the cornbread dry.

If you do not have whole wheat pastry flour, you can use regular whole wheat flour (I prefer white whole wheat, but red wheat is great, too). You can also use all-purpose flour.

You can also baking this cornbread in an 8x8 pan by slightly increasing the baking time to about 25 minutes to start.

If making these in a muffin tin, bake them for about 16-20 minutes.

Nutrition