Recipe Collection: Cornbread |

Recipe Collection: Cornbread

admin April 28, 2011

The other night I made chili for dinner (you can find that recipe in Real Food Basics), and decided to make some cornbread to go alongside.  I don’t use recipes — usually — when I bake anymore, so I threw some stuff together.  It was delicious, and became a staple in our home over the years.  I’ve even designed a gluten-free version of it that’s just as good as the original.  (The pictures are the GF version.  Dark teff flour changes the color of the muffins.)

Corn bread is a real comfort food for many, and it goes great with chili, stews, or just on its own with some butter.

Traditional southern cornbread is cooked in a cast iron skillet and isn’t sweetened at all.  If that’s what you love…great…but this isn’t it.  I grew up with the boxed mixes and came to like slightly sweet cornbread.  This tastes just like it, with healthier ingredients!

Recipe Collection: Cornbread


  • 1 c. cornmeal
  • 1 c. sprouted flour (or teff flour, for gluten-free)
  • 1.5 tsp. salt
  • 1 tsp. baking soda
  • 4 – 6 tbsp. honey (depending on how sweet you like it)
  • 2 eggs
  • 6 tbsp. butter, melted
  • 1 c. milk


Step 1: Preheat oven to 400.

Step 2: Mix together all the dry ingredients in a medium bowl.

Step 3: Add the honey, eggs, and butter and stir gently.

Step 4: Add milk a bit at a time until a medium-thick batter forms; about 1 c.

Step 5: Spoon into a prepared muffin tray or an 8×8 baking pan.

Step 6: Bake for 12 – 15 min. for muffins, or 15 – 20 for 8×8 pan.  Serve hot with lots of real butter.

How do you like your cornbread?

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1 Comment

  1. I used your chili recipe on Monday night and it was so good! What is sprouted flour and where do I find that? I like that your recipe uses honey since the one I had used sugar which I am trying to get away from. Thanks for the recipe!


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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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