I have improved my Sweet Corn Bread recipe! I thought my original one was good, but after tasting this one, I know this is much better. Sweeter and more moist…yum!
I wanted to make the recipe just a little more ‘real’ by removing the non-fat dry milk from the list of ingredients. Powdered milk is much more processed than whole milk…so, I simply took it out! I changed around a few other ingredient amounts and then replaced the olive oil with coconut oil. I now have this delicious, improved version! It was good straight out of the pan, but I still prefer to spread a little butter on mine. Any excuse to eat butter, right? 😉
Sweet Corn Bread
- 1 1/4 cup organic yellow cornmeal
- 1 cup white whole wheat flour (or gluten-free flour mix)
- 2 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup honey (I use local, raw honey)
- 1 cup organic milk
- 2 large eggs (local, free-range is ideal)
- 1/4 cup coconut oil, melted
Preheat the oven to 350 degrees. Spray an 8 x 8″ pan with an olive oil sprayer and place in the oven WHILE it’s preheating.
In a large bowl, mix together all the dry ingredients. In a smaller bowl, whisk together the wet ingredients. (I usually warm up the milk a little first so the coconut oil doesn’t harden when mixing together.) Pour the wet into the dry. Mix until everything is moistened. Pour the batter into the hot baking dish and bake for about 20 minutes, or until a toothpick comes out clean. Cut into squares and serve warm. I usually put a little butter on our pieces, but it’s not necessary. Enjoy!
I use this butter crock to keep my real, organic butter spreadable at all times! I love it!
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