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Classic Cornbread…

After moving from Los Angeles to Atlanta just over a year ago, I realized that I’d never really had good cornbread. Sure I’d had afterthought cornbread. The kind of stuff that’s served with a bowl of chili from a can. A barbecue joint/gas station on the outskirts of Amarillo, Texas changed my perception of cornbread forever. We were headed to our new home with a car full of kids and half the country behind us. We were tired and very hungry.

Before we had a waitress and before we had water, we had cornbread. Served up in a smokin’ hot skillet with a stern warning. Unless you want to spend the next night of your vacation in the burn unit, hands off. This cornbread was like none I’d ever tasted. Light, airy, and slightly sweet with crisp, buttery edges, and served with a carafe of local honey for drizzling. This cornbread was the definition of “farm to table” the staff made sure we knew the corn for our cornbread had been grown in the field just behind the restaurant and had been recently milled on site.

While nothing can touch that incredible gas station cornbread, this recipe makes classic cornbread that is delicious, understated, and actually good for you. Instead of sticks of butter, this recipe swaps a reasonable amount of coconut oil. Instead of added sugar, a touch of honey is baked right in. Serve it with a bowl of homemade chili, barbecued meat, or even a holiday meal.

Classic cornbread fresh from the oven, sliced and stacked on a cooling rack.


Classic Cornbread

Classic cornbread can be loaded with butter and sugar. This healthier recipe calls for wholesome ingredients and cooks up crispy and delicious.

Servings 16 Servings (1 slice each)

  • 2
    extra-virgin organic coconut oil

  • cups
  • ½
    all-purpose flour

  • tsp.
    baking powder
  • 1
    sea salt (or Himalayan salt)

  • cups
  • 1
    raw honey
  • 1
    large egg
    lightly beaten
  1. Heat oil in medium ovenproof skillet (or an 8-inch square baking pan) over medium heat; heat until hot, about 2 minutes. Remove from heat. Set aside.

  2. Combine cornmeal, flour, baking powder, and salt in a large bowl; mix well. Set aside.

  3. Combine buttermilk, honey, and egg in a medium bowl; whisk to blend. 

  4. Add buttermilk mixture to cornmeal mixture; mix until just blended. If it seems too dry, add 1 to 2 Tbsp. of buttermilk. 

  5. Pour the batter into prepared skillet; smooth top evenly.

  6. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean, and top is lightly browned. 

  7. Cut into sixteen slices; serve hot or warm.

Nutrition Facts

Classic Cornbread

Amount Per Serving (1 slice)

Calories 87
Calories from Fat 27

% Daily Value*

Total Fat 3g

Saturated Fat 2g

Cholesterol 12mg

Sodium 221mg

Total Carbohydrates 14g

Dietary Fiber 1g

Sugars 2g

Protein 2g

* Percent Daily Values are based on a 2000 calorie diet.

Classic cornbread fresh from the oven, cooling on a rack.

P90X/P90X2 Portions
½ Grain Carb

P90X3 Portions
1 Carb

Body Beast Portions
1 Starch

Portion Fix Containers
1 Yellow

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Classic cornbread recipe made healthy with coconut oil and honey. Only 87 calories per slice.

Classic Cornbread recipe photographs by Anguel Dimov and Brianne B of Natural Girl Modern World

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