This type of bread, apart from the previous bread recipes I've shared, uses baking powder instead of yeast for leavening. This recipe is no fuss - you can just throw the ingredients together and part of the appeal (aside from the ease of making) is how down-home and rustic it is, in short: comfort food.

Estimated reading time: 5 minutes

Honeyed Non-GMO Cornbread

I have a thing for bread. I like bread.

It gives me energy. It's comforting and satisfying to eat.

It's yummy. Tasty. Need I say more?

I don't eat it all the time (Everything in moderation, right?) but I enjoy it when I do.

This type of bread, apart from the previous bread recipes I've shared, uses baking powder instead of yeast for leavening.

This recipe is no fuss - you can just throw the ingredients together and part of the appeal (aside from the ease of making) is how down-home and rustic it is, in short: comfort food.

If you love bread too and are thinking of cutting it out of your diet because some diet says it's "bad", why not try making your own bread instead of store-bought bread first and give that a try (here are some recipes from my previous posts, No-Knead Bread and No-Knead Oatmeal Bread).

Making your own bread is healthier because it doesn't have additives or preservatives in it.

You have complete control over the ingredients and can choose not to add anything that isn't good for you, for example, refined sugar.

Ah, sugar....everything in moderation 🙂  

Speaking of sugar...instead of refined sugar, this recipe uses honey and coconut sugar, coconut oil instead of butter and the results are no less sweet or satisfying.

Let's Talk Honey, Local Honey 

Just like the eggs that I cook and bake with (as mentioned in this earlier post, We Will Have Our Morning Eggs Baby-Led Weaning Style Please)

I also get honey that is locally made.

The honey I am using for this recipe is from my sister in law's honey bees, just 3 miles from my house in New Jersey.

Beekeeping is pretty amazing and it has been informative and exciting watching her and her family set up their hive over the past year or so.

How does it taste?

I find this honey to be fresh, clean, and bright in flavor, lightly, yet powerfully sweet and delicate.

If you truly appreciate good, flavorful, authentic food as I do, tasting local honey is a sublime experience. 

I think more people should keep bees and I find them fascinating.

Maybe someday I will keep some bees if I can get past my fear of stinging insects, not likely

Bees have been in the news a lot lately, you may have heard of "colony collapse disorder" and if you google "bee documentary" several come up.

There's a good documentary on Netflix called "Vanishing of the Bees."

On GMOs

GMO is an acronym for Genetically Modified Organism.

I don't know about you, but as a consumer, I certainly want to know what is in the food that my family and I eat.

People shouldn't have to consume GMOs, chemicals, pesticides, etc. if they don't want to.

If you haven't seen the documentary, "GMO OMG," I highly suggest you see it.

Whenever possible, I use Non-GMO Project Verified products when I cook and bake.

This is a quote from the Non-GMO project's website:

"The Non-GMO Project is a non-profit organization committed to preserving and building the non-GMO food supply, educating consumers, and providing verified non-GMO choices.

We believe that everyone deserves an informed choice about whether or not to consume genetically modified organisms." 

For this recipe, I used Hodgson Mill Yellow Corn Meal, Hodgson Mill Flour, Madhava Coconut Sugar, all of which are verified by the Non-GMO Project.

Before baking, the batter resembles natural peanut butter in appearance.

Bake the cornbread until golden brown, I bake the cornbread for the full 25 minutes because I like the crust nice 'n crispy and it will still be moist.

Ingredients

• 1 cup all-purpose flour
• 1 cup Non-GMO yellow cornmeal
• ⅔ cup coconut sugar
• 1 teaspoon Kosher salt
• 4 teaspoons baking powder
• 1 large egg
• 1 cup whole milk
• ⅓ cup coconut oil, (room temperature)

Helpful Kitchen Tools

• wet measure
• measuring spoons and cups
• baking spatula
• mixing bowls
• 9-inch round baking pan
• parchment paper
• oven mitts

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Recipe Notes, Alternatives and Thoughts

This cornbread tastes amazing served with honey but if you don't have or like honey, it's great without it or served with butter or even maple syrup.

If you don't have coconut sugar, you can just substitute regular or brown sugar in the same amount.

I was able to find Madhava Coconut Sugar at the grocery store and online.

If you don't have coconut oil handy, I have substituted extra light olive oil and canola oil in the same amount and it has come out just fine.

You can substitute cream or half and half for the milk.

Recipe Attribution

After trying several cornbread recipes to find my favorite, I found, "Golden Sweet Cornbread," on this one on AllRecipes.

I have been making this particular one for a few years and have changed it to suit my needs and tastes.

My "Honey Non-GMO Cornbread" was adapted from this recipe.

I hope you enjoy this recipe as much as I do.

Have it with any meal or alone and don't forget to pour that honey on!

If you share on social media, be sure to #lifeslittlesweets and link back to the post, thank you in advance!

Our Other Recipes and Posts

• Naturally Sweet Cornbread
• Lemon Garlic Hummus
• Lemon Dijon Dressing
• Lemon Water With Honey (Hot)

Our Latest Recipes and Posts

• Fall Soup Recipes
• Popular and Delicious Fall Seasonal Recipes
• Pumpkin Spice Bread
• October Recipes
• Blueberry Syrup

Best Wishes and Happy Baking!

Continue to Content

Honeyed Non-GMO Cornbread

Yield: 12

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This sweet cornbread recipe utilizes Non-GMO ingredients, including Non-GMO corn meal, coconut oil and coconut sugar drizzled with local honey.

Print

Ingredients

• 1 cup all-purpose flour
• 1 cup Non-GMO yellow cornmeal
• ⅔ cup coconut sugar
• 1 teaspoon Kosher salt
• 4 teaspoons baking powder
• 1 large egg
• 1 cup whole milk
• ⅓ cup coconut oil, (room temperature)

Instructions

1. Preheat oven to 400 degrees F and grease a 9-inch round baking pan with coconut oil. Combine dry ingredients in a large mixing bowl. Add in the egg, milk, coconut oil. I mash the coconut oil along the sides of the mixing bowl to ensure even mixing. Spread the batter into the prepared pan.
2. Bake in the preheated oven for 20 to 25 minutes. A good way to test to see if it's done is to use a knife or a toothpick inserted into the center, if it comes out clean it's done. Serve warm slathered in local honey.

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  KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red
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  Wilton Aluminum Round Set, 8 x 2-Inch, 2-Pack Cake Pan Multipack, Assorted
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  Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece
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  Pyrex Grab Glass Bakeware and Food Storage Set, 8-Piece, Clear
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  Pyrex Smart Essentials 8-Piece Mixing Bowl Set
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  Pyrex Prepware 2-Cup Glass Measuring Cup
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  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 189Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 357mgCarbohydrates: 28gFiber: 1gSugar: 12gProtein: 3g

Please note that the Calculated Nutrition is an estimate at best.

Did you make this recipe?

Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Latest posts by Sara Maniez (see all)

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