This delicious sweet cornbread is made with fresh milled corn and flour from hard white wheat. It has a hint of sweetness using honey instead of refined sugar. The fresh milled corn and flour really make it is so soft and tasty!
Cornbread is the ultimate fall comfort food! It pairs perfectly with a homemade chili making you feel warm and cozy on those cool fall days. If you’re like my family you enjoy it year-round. I hope you try this and love it! Leave a comment and let me know your thoughts.
Things you’ll need:
- Flour: I milled hard white wheat for this recipe.
- Cornmeal: I milled this organic whole yellow corn to make my cornmeal.
- Honey: I used a good quality local honey. Don’t worry about it being raw because it’s being baked anyway.
- Baking Powder
- Salt: Don’t skip the salt. Use a good quality pink himalayan salt or a sea salt. This helps bring out the flavor.
- Milk: Helps add moisture and gives the batter a nice consistency.
- Oil: I use extra virgin olive oil, but you can use any vegetable oil.
- Egg: Helps bind the mixture together.
Why you will love this recipe:
It’s delicious: It has a soft, cakey texture from the fresh milled corn and flour.
Easy to make: You can mix it all in one bowl in just a few minutes and it’s ready to pour into a seasoned cast iron skillet. The cast iron skillet cleanup is a breeze, too!
No refined sugar: You’re nourishing your family with this sweet cornbread fresh milled corn and flour so why ruin it with processed sugar?!? The honey gives it a nice sweetness without overpowering your cornbread. It makes it a nice compliment to any meal. My family isn’t sugar free, but when I can swap for honey easily I try to do that.
- You can use any milk. I have used regular dairy, homemade almond milk, even dairy half and half.
- If you want to use regular sugar go for it! You can use the same amount in place of the honey.
- Make sure your grain mill can mill corn. I have the KoMo Mio Mill which I can mill dent corn in.
How to Store Cornbread
Store your cornbread in an airtight container at room temperature for a couple of days or in the fridge for up to a week. You can also freeze it for up to three months.
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Sweet Cornbread made with Fresh Milled Corn and Flour
- 1 cup flour I used fresh milled hard white wheat
- 1 cup cornmeal I used fresh milled yellow corn
- 2/3 cup honey
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk you can use dairy or non-dairy
- 1/3 cup olive oil or any vegetable oil of your choice
- 1 large egg
- Preheat your oven to 400 degrees F (200 degrees C). Lightly oil your seasoned cast iron skillet. (You don't have to preheat your iron skillet)
- Whisk the flour, cornmeal, honey, baking powder and salt together in a large bowl.
- Add milk, olive oil, and the egg. Whisk until well combined. Then pour your batter into your cast iron skillet.
- Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @freshmilledmama.
Find more fresh milled recipes:
- Soft and Fluffy Brioche Buns Made with Fresh Milled Flour
- Raw Cottage Cheese Made With Clabbered Milk (Naturally Cultured)
- Homemade Everything Bagel Dogs With Fresh Milled Flour
- Soft Breadsticks With Fresh Milled Flour (Olive Garden Copycat Recipe)
- Banana Bread Made With Fresh Milled Flour