Print Recipe
5 from 2 votes

Sweet Cornbread {Whole Grain}
I’m betting this whole grain Sweet Cornbread made with honey will become a staple in your house, just as it is in ours.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 8 x8-inch pan or 14 muffins
Calories: 255kcal


  • 4 tablespoons unsalted butter
  • 1/3 cup honey
  • ½ cup unsweetened applesauce
  • 1 cup buttermilk or whole milk or see note*
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup yellow cornmeal
  • 1 cup white whole wheat flour


  • Preheat oven to 400 degrees F.
  • Spray an 8x8-inch baking dish or muffin tin with cooking spray (or line with paper liners). Set aside.
  • In a large bowl, melt the butter in the microwave (or melt on the stove and transfer to a large bowl).
  • Add the honey and applesauce and whisk to combine. Whisk in the buttermilk, egg and vanilla.
  • Add the baking powder and salt and whisk until very well combined.
  • Add the cornmeal and white whole wheat flour. Stir with a rubber spatula until barely combined. Be careful not to over-mix; it’s ok if you see a few streaks of flour in the batter.
  • Transfer to the prepared baking dish (or scoop into the muffin tin).
  • Bake for 22-25 minutes, until a tester inserted in the center comes out clean. (Bake muffins for 12-15 minutes. Let cool in the pan for 5 minutes before removing.) Serve warm.


*See my how to make buttermilk recipe. You can substitute whole milk plus lemon juice. Juice a lemon (half if it's a large lemon) into a liquid measuring cup. Add milk to make 1 cup; stir gently. Set aside for 5 minutes while you prep the rest of the ingredients.


Calories: 255kcal | Carbohydrates: 41g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 188mg | Potassium: 299mg | Fiber: 4g | Sugar: 15g | Vitamin A: 255IU | Vitamin C: 0.2mg | Calcium: 114mg | Iron: 1.3mg
Nutrition information is only an estimate.
© Kristine's Kitchen