Classic Cornbread

Classic Cornbread

A barbecue joint/gas station on the outskirts of Amarillo, Texas changed my perception of cornbread forever.

It was 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 healthier than traditional cornbread recipes.

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. Or, just eat it right out of the pan. It’s that good.

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

3.53 from 38 votes

Classic Cornbread

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

Prep Time 15 mins
Cook Time 34 mins
Total Time 46 mins
Servings 16 Servings (1 slice each)
Calories 87 kcal
Author BODi


  • 2 Tbsp. extra-virgin organic coconut oil
  • cups cornmeal
  • ½ cup all-purpose flour
  • tsp. baking powder
  • 1 tsp. sea salt (or Himalayan salt)
  • cups buttermilk
  • 1 Tbsp. raw honey
  • 1 large egg lightly beaten


  1. Preheat oven to 375° F.

  2. 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.

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

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

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

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

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

  8. 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*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 12mg4%
Sodium 221mg10%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.

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

Portion Fix Containers
1 Yellow

2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.

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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