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Lawrence D. Smith

Easy Healthy Cornbread Without Sugar

A tender, golden homemade cornbread made with finely ground cornmeal, oat flour, Greek yogurt, honey, butter, and egg.
This easy, naturally gluten-free recipe has a moist texture, subtle sweetness, and classic buttery corn flavor, making it especially delicious served warm with butter and honey.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 16 squares
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¼ cups 200 g finely ground cornmeal
  • ¾ cup 85 g oat flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup plain Greek yogurt — any percentage
  • ⅓ cup milk or milk alternative
  • ¼ cup unsalted butter melted
  • ¼ cup honey
  • 1 large egg

Equipment

  • 9×9-inch metal baking pan
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Toothpick
  • Oil spray for lightly greasing the pan

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F (175°C). Lightly spray a 9×9-inch metal baking pan with oil and set it aside.
  2. Combine the Dry Ingredients: Add the finely ground cornmeal, oat flour, baking powder, baking soda, and sea salt to a large mixing bowl. Whisk until the dry ingredients are evenly combined.
  3. Add the Wet Ingredients: Add the Greek yogurt, milk or milk alternative, melted butter, honey, and egg to the bowl with the dry ingredients.
  4. Mix the Batter: Using a rubber spatula, stir the mixture together until the batter is combined and no streaks or lumps of dry ingredients remain.
  5. Fill the Baking Pan: Transfer the prepared batter to the greased 9×9-inch baking pan. Tap the pan on the counter several times to help spread and level the batter.
  6. Bake the Cornbread: Place the pan in the preheated oven and bake for 16–20 minutes, or until the top is golden and a toothpick inserted into the cornbread comes out clean. The source notes that 18 minutes was ideal in its oven.
  7. Slice and Serve: Slice the baked cornbread into squares and serve warm with butter and honey.

Notes

  • Use finely ground cornmeal as specified for the intended texture and classic cornbread flavor.
  • The recipe uses honey instead of granulated sugar, giving the finished cornbread a gentle natural sweetness.
  • Plain Greek yogurt contributes to the tender, moist texture; any percentage of Greek yogurt can be used.
  • Milk can be replaced with a milk alternative, as indicated in the original recipe.
  • Lightly grease the 9×9-inch metal pan before adding the batter to make serving easier.
  • Avoid overmixing once the wet and dry ingredients are combined. Stir only until no streaks or lumps of dry ingredients remain.
  • The cornbread is ready when the top is golden and a toothpick inserted into the center comes out clean.
  • Baking time can vary slightly by oven; the source found 18 minutes ideal, within the stated 16–20 minute range.
  • For the best serving experience, enjoy the cornbread warm with butter and honey.