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.
Tips:
- 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
Ingredients
Method
- 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.
just made this yesterday with some oaxacan green and yellow corn, was delicious, best i’ve made.
Thank you for your feedback! I’m glad you enjoyed it. I just had to look up what oaxacan green corn looked like and it’s a beautiful color!
Love cornbread with some sweetness to it. This is perfect.
Same here! Thanks for the feedback.
Can I use soft white wheat in this? It’s all I have here and I need to bring cornbread tonight
Sorry I didn’t see this right away! I’ve never tried soft white in this so I’m not sure how it would turn out.
This was so soft! I also enjoyed the sweetness without it being too much. 5 stars!
Glad to hear! It’s my favorite with a bowl of chili!
Really wonderful – fresh corn flour makes all the difference! This is my go to for cornbread. Thank you!
Thank you! It really does make a difference!
Is the cup of hard white & yellow corn AFTER it’s milled? If it is after being milled, any idea on what the grams for the hard white and yellow corn be?
I try so hard not to have extra left over lol
After! The hard white would be approx. 135 grams. I’m not sure about the corn though.
Was so hesitant to try making my own cornbread, but this was delicious
and so quick!
Glad you enjoyed it!
I’m making this today. My cast iron pan is 10″ so I’m assuming you’re using a 9″ pan since that was in the purchase list. I’ll use a 9″ cake pan lined with parchment paper since it isn’t cast iron. I’m looking forward to this – been storing bulk dent corn for 3 years, and first tried to make cornbread after nixtamalizing it – been mistake – the thing tasted like a tortilla and not the delicious cornbread I love. I’ll circle back with the results!
Mine is actually a 10″ skillet! Thanks for pointing that out as I just updated my post. Hope you enjoy it!
Super easy and turns out great with the honey. Just sweet enough. I like to rub some butter on the top right after it comes out of the oven.
Glad you enjoy them! The extra butter on top sounds wonderful!
Hello!
Is there an easy way to convert this to weight?
Hi! One cup of cornmeal is approximately 120 grams and 1 cup of hard white wheat flour is approximately 135 grams.
Made this for a dinner party. Everyone loved it, especially kids! So simple and delicious
<3 <3 <3
This is the first cornbread I have made where all members of my family like it. Thank you for the recipe!
That’s awesome! You’re welcome!
Wow….I’m impressed. I’ve never followed you before but was looking for a good jiffy cornbread swap with FMF and thought yours had the best recommendations. Plus I’ve heard your name popping up in several other bread suggestions. I’m so glad I tried yours because it was delicious! It was better than Jiffy in my opinion. I didn’t use the full amount of honey, I just squirted it around the top a few times and it was perfect. My family loved it too. Thank you! I will be searching for your other recipes as well.
That’s wonderful!
Are you milling the corn twice? One rough and once finer?
Yes!
Do you let the FMF autopse?
I haven’t for this recipe.
This is my best ever attempt at freshly milled cornbread after several other recipes came out dense and not good.
Personally I used bacon grease for my fat and kefir for my milk, as I always have that on hand and read it can help with rise.
I used my mom’s trick: preheat the skillet with all of the recipes fat in it then pour the batter in and pop into the oven.
It was divine! The only thing I’d tweak next time is mix the batter immediately when ready to pour and bake as I think I missed out on some loft that occurred in my bowl before moving to the skillet.
Even my husband took a bite and liked this and he has been a long standing holdout for the boxed cornbreads.
Wonderful! So glad you guys enjoyed it!
What is another size pan i could use?
9×9, 8×8?
Thanks!
I would try a 9×9!
Thank you! Also, can I substitute honey for cane sugar? Or another dry sweetener? Thanks !