Sweet whole wheat cornbread

I absolutely love cornbread. It was my favorite dinner bread growing up. Sweet cornbread is my favorite however a moist savory cornbread will have me reaching for a second slice. The recipe I am sharing I found a long time ago and I constantly tweak it to fit the needs of the audience I’m preparing it for. At the bottom of the recipe in the notes section you will find variations that will allow you to tweak the recipe to your liking as well. Please enjoy this moist, fluffy, slightly sweet cornbread.


Serving size: Varies

Active time:10 minutes

Inactive time: 45 minutes


1 1/2 C. whole wheat flour

2/3 C. coconut sugarIMG_4082

1/2 C. yellow corn meal

1 T. baking powder

1/2 t. Kosher salt


1 1/2 C. coconut milk

2 eggs, lightly beaten

3 T. unsalted butter, melted

1/3 C. vegetable oil


1. Preheat the oven to 350 degrees

2. Place two large bowls on the counter. One will be your dry ingredient bowl and the other will be your wet ingredient bowl.

3. Place your flour, corn meal, sugar, baking powder, and salt into your dry bowl. Mix to combine. Be sure you are using the dry measuring cups. (Pictures of a wet and dry measuring cup are at the bottom in the notes section).


4. In the wet bowl place your eggs, coconut milk, vegetable oil, and butter. Mix to combine. Make sure you are using your wet measuring cups.


5. Add your dry ingredients to your wet ingredients a third at a time mixing between each addition. This will ensure all of the ingredients are properly incorporated without over mixing.


6. After the last addition of dry ingredients the batter should be smooth.


7. Pour the batter into a greased baking pan.


8. Bake in the center of the oven for 35 minutes. If you want to make cornbread muffins the bake time is 18-20 minutes.

9. You will know that it’s done because a toothpick inserted into the center of the bread will come out clean.

10. Allow to cool for 10 minutes before serving. This will ensure the moist bread doesn’t crumble when you attempt to de-pan it.



  • Variations: any dairy or dairy substitute can be used, bacon dripping can be substituted for the vegetable oil, coconut oil can be substituted for the butter, applesauce can be substituted for the eggs, any sugar can be substituted for the coconut sugar, and cinnamon can be added to the batter.


  • The glass measuring cup is the wet measuring cup used to measure liquid ingredients. The metal measuring cups are the dry measuring cups used to measure dry ingredients.
  • C=cups
  • T=tablespoons
  • t=teaspoons
  • Eggs should always be cracked first into the bowl or into a separate bowl. This is because if something is wrong with the egg you can just toss the egg and not loose all of the other ingredients.

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