Honeyed Non-GMO Cornbread: 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.
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.
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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 or 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 now (as of Mother’s Day), 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. Bee Keeping 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. 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 like 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,” here’s the trailer:
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. It is available on Netflix and here’s the trailer:
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.
Honeyed Non-GMO Cornbread
- 1 cup flour
- 1 cup Non-GMO yellow cornmeal
- 2/3 cup coconut sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1 large egg
- 1 cup whole milk
- 1/3 cup coconut oil (room temperature)
- 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.
- Bake in the preheated oven for 20 to 25 minutes. A good way to test to see if its done, is to use a knife or a a toothpick inserted into the center, if it comes out clean it's done. Serve warm slathered in local honey.
before baking, the batter resembles natural peanut butter in appearance
Bake 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
The cornbread is this gorgeous golden color
Alternatives + 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.
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!
Best Wishes and Happy Baking!
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