A warm slice of cornbread is pure comfort, and this one lands right between sweet and savory. Golden crisp edges, a soft and tender center, sweet bursts of corn throughout, and a drizzle of honey that ties the whole thing together.

Three pieces of savory cornbread are stacked on a white plate with a pat of butter and a fork, accompanied by honey in a jar with a dipper and a yellow patterned napkin nearby. A cornbread pan sits in the background.

Save This Recipe

We'll email this post to you, so you can come back to it later!

Three pieces of savory cornbread stacked on a white plate, with a jar of honey and a honey dipper in the background. A yellow patterned cloth is in the foreground.

From a nutrition standpoint, I also love how this recipe delivers more than just yummy flavor. I use whole wheat flour and cornmeal for fiber, plus protein-rich Greek yogurt to help keep every slice moist and satisfying. Sweet corn gets folded right into the batter, so you get little bursts in every bite… and a touch of honey enhances its natural sweetness without turning this into dessert.

And while I love serving this alongside summer salads, grilled chicken, fish, and all things BBQ, it’s become a staple on my Thanksgiving table— I usually alternate between this recipe and my Butternut Squash Cornbread. It transitions seamlessly into fall and makes such a cozy addition to a holiday spread, especially alongside turkey,roasted veggies, chilis, soups and stews.

A glass bowl containing cornmeal and yellow corn kernels, perfect for making savory cornbread, sits on a light, textured surface.
A glass bowl filled with a thick, yellow Savory Cornbread batter mixture sits on a light-colored marble surface.
A savory cornbread casserole in a white square baking dish sits on a light-colored marble surface.
A pan of golden savory cornbread cut into squares sits on a wooden board with a jar of honey and a yellow-patterned napkin beside it. One cornbread square is placed on top.

Since you’re already in corn mode, make these too!

A slice of savory cornbread with visible corn kernels is held on a spatula above a baking dish, with a yellow patterned cloth beside it.
Two pieces of savory cornbread with visible corn kernels are stacked on a white plate. A fork with butter and a honey jar are nearby. A yellow patterned cloth is in the foreground.

Why this cornbread is a-maize-ing

  • Whole-grain goodness: Whole wheat flour and cornmeal give this classic comfort food a nourishing upgrade.
  • Moisture magic: Nonfat vanilla Greek yogurt creates a wonderfully tender texture without needing loads of butter or oil.
  • Corn in every bite: Sweet corn kernels add lots of texture and those irresistible juicy pops.
  • Just sweet enough: Honey complements the corn without overpowering it, making each slice equally at home with dinner or brunch.

I’m perfectly happy eating a piece all on its own… but I’m never going to argue with a little whipped butter or drizzle of warm hot honey on top. 😉

Three pieces of savory cornbread rest on a plate, one topped with butter. A knife with butter sits nearby, next to a jar of honey and a yellow-patterned cloth on a wooden surface.
A honey dipper drizzles golden honey onto a stack of savory cornbread slices on a white plate, with a jar of honey and a yellow patterned napkin nearby.

Try my Scarpaccia next!

Three pieces of savory cornbread are stacked on a white plate with a pat of butter and a fork, accompanied by honey in a jar with a dipper and a yellow patterned napkin nearby. A cornbread pan sits in the background.
No ratings yet

Healthy Honey Cornbread (Moist, Easy & Made with Sweet Corn)

Golden around the edges, tender in the middle, and dotted with sweet corn, this wholesome spin on classic cornbread hits just the right sweet-savory note.
Yield: 12 slices
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 1 cup whole wheat flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1½ teaspoons kosher salt
  • 1 (15-ounce) can sweet corn, drained, 1½ cups corn kernels (2-3 ears)
  • 3 tablespoons butter
  • 2 eggs, lightly beaten
  • 1 cup nonfat vanilla Greek yogurt
  • ¼ cup honey

Instructions
 

  • Preheat oven to 375˚. Mist an 8-inch square baking pan with nonstick oil spray and set aside. Alternatively, you can bake the cornbread batter in a preheated cast iron skillet*.
  • In a large mixing bowl, combine flour, cornmeal, baking powder and salt, and mix until well combined. Add in the corn.
  • In a separate glass bowl, add the butter and microwave for about 15 seconds to melt. Remove from microwave, add the eggs to the bowl and lightly beat. Stir in the yogurt and honey and combine the wet ingredients together.
  • Add the wet ingredients into the dry ingredients and mix everything together. Do not overmix. Pour batter into prepared pan and bake in preheated oven for 30 to 35 minutes, or until center of the bread springs back when gently pressed.*
  • Remove from oven and slice into 12 pieces. Serve with whipped butter or a drizzle of warm honey. You can create variations on this standard recipe by adding chopped jalapenos and reduced-fat shredded cheddar cheese.

Notes

*If using a cast iron skillet, place the empty skillet in the oven while it preheats. Then, carefully pour the batter into the hot skillet and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 150Carbohydrates: 27gProtein: 5gTotal Fat: 3g— Saturated Fat: 1gCholesterol: 31mgSodium: 230mgPotassium: 240mgFiber: 3gTotal Sugar: 7g— Natural Sugar: 2g— Added Sugar: 5gIron: 1.1mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!