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Simple Cornbread Recipe with Corn & Honey (Low-Fat)

Updated on October 20, 2011

Corn bread is one of those universal American comfort foods. Whether you grew up eating southern cornbread alongside your fried chicken, or Mexican cornbread with your chili, chances are it's got a soft spot in your heart (or rather, stomach). This is the recipe I ate as a child, and having tasted quite a few other versions in my life, I've come to believe it is simply the best. It has everything you could want in it--corn, honey, cheese, onions--and is fully adaptable to suit the flavor profile of the rest of your meal, whatever it may be. Look below the recipe for my suggestions on delicious variations.

And so, without further ado, I give you...

Skillet Cornbread with Corn
Skillet Cornbread with Corn | Source

The Best Cornbread Recipe

Ingredients

  • 1/4 cup olive oil
  • 1 onion, finely minced
  • 1 cup unbleached white flour
  • 1 cup yellow cornmeal
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 cup non-fat (skim) milk
  • 1 egg
  • 2 Tbsp honey
  • 1 cup corn kernels, fresh or thawed frozen
  • 1/2 cup grated low-fat cheddar cheese

Instructions

Preheat your oven to 375°F. In a cast iron skillet (or oven-safe frying pan), heat your olive oil and add minced onions. Saute for 5 to 8 minutes over medium heat, or until the onions are just translucent, then set aside to cool.

In a large bowl, sift or whisk together your flour, cornmeal, baking powder, and salt. In a separate bowl, beat together milk, egg, and honey until combined. Add wet ingredients to dry and mix until thoroughly blended. Add cooked onions, cheese, and corn kernels and mix to combine. Check that your cast iron skillet has been thoroughly greased by the oil from the onions. If not, be sure to do so. Pour the batter back into the skillet and bake 25-30 minutes, until firm and golden on top.

Roasted corn
Roasted corn | Source

Notes and Variations

It doesn't get much simpler than that, does it? But the great thing about this easy cornbread recipe is that you can change it up to suit any palate. Here are some of my favorite variations:

  1. Roasted Corn Bread - I like to roast my corn before adding it to the batter, to bring out the sweetness. This is really easy to do, if you plan ahead. Just throw a corn cobs (with husk still on) in the oven for 30 minutes while it's heating up. Wait for the corn to cool, then strip the husks and cut the corn off the cob.
  2. Mexican Cornbread - Instead of cheddar cheese, use pepper jack. Consider sauteing some bell pepper or even a little finely-chopped jalapeño with your onions, adjusting the heat to your own personal preferences. You can also add some dry oregano and/or a little chipotle powder for extra flavor.
  3. Cheese Cornbread - If the cheese quotient just ain't cutting it for you, play with the types and amounts you add. I like to mix extra sharp cheddar and pepper jack, and depending on the rest of the meal, I'll use up to 1.5 cups of cheese total.
  4. Sweet Cornbread - Lots of people like their cornbread sweet... I mean, really sweet. If that's you, you want to avoid the onions and cheese, and mix the oil into the wet ingredients, adding 1-2 Tbsp additional honey or brown sugar, to taste. You might also want to roast your corn before adding it to the batter (see note #1).

And what if you don't have a cast iron skillet? Well, first of all, you should definitely think about getting one. But in the meantime, you can always spread your batter into an 8 x 8 square pan, and bake as instructed.

How do you like your cornbread?

See results

Comments

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    • Mhatter99 profile image

      Martin Kloess 5 years ago from San Francisco

      love my corn bread!

    • Victoria Lynn profile image

      Victoria Lynn 5 years ago from Arkansas, USA

      Maddie, this looks great. I like how you laid out the hub--very easy to read. And I love the variations. I want to try the original as well as the Mexican variation. I usually just use Jiffy because it's easy (and I like its sweetness). I bet yours is so much better. Bookmarking!

    • alocsin profile image

      alocsin 5 years ago from Orange County, CA

      This sounds yummy enough by itself but the fact that it's also low-fat makes it a keeper. Voting this Up and Useful.

    • Maddie Ruud profile image
      Author

      Maddie Ruud 5 years ago from Oakland, CA

      Marcy, I agree. I don't like the sweet cakey kind that you sometimes get at soul food restaurants. I want my cornbread to taste like CORN!

      Dardarji, I'm so glad it came out well! I, too, have fond memories of the scent of cornbread baking from my childhood.

    • Dardarji profile image

      Dardarji 5 years ago from California, USA

      OK - MMMMMMMMM and Yummmmm! My husband and I made this recipe last night and just had the leftovers with coffee for breakfast! When it was baking it in the oven the aroma took me back to great memories when I was a kid!

    • Marcy Goodfleisch profile image

      Marcy Goodfleisch 5 years ago from Planet Earth

      I love your list of variations! And the honey version doesn't sound too sweet (I grew up eating cornbread without sugar in it, so I don't like the recipes that taste like cake). Very good ideas - thanks for sharing! Voted up and useful.

    • Maddie Ruud profile image
      Author

      Maddie Ruud 5 years ago from Oakland, CA

      seanorjohn:

      Thanks for stopping by. Your brown sugar must be sweeter than honey! I don't like my cornbread too sweet either. I really recommend you try honey, but I'm glad you found a measurement of sugar that works for you in the meantime. :)

    • seanorjohn profile image

      seanorjohn 5 years ago

      I thought I would try the sweet cornbread recipe. It sure was sweet whhen I added 2 Tbsp of brown sugar. My daughters absolutely adored it but I found it a little too overwhelming. I then tried 1Tbsp and it seemed perfect for all the family.

      This is a great recipe. Tonight I am making soda bread. A recipe of my Irish Grandmother.

    • Perty profile image

      Perty 5 years ago

      Sounds delicious. I am going to try this recipe tomorrow.

    • profile image

      cr00059n 5 years ago

      This seems like a delicious appetite my whole family will like. I might make this over the weekend or early next week. Thanks for sharing. You deserve a round of applause and an up up for interesting article plus.

    • How to - Answers profile image

      L M Reid 5 years ago from Ireland

      I have never eaten corn bread but looking at this recipe I am tempted to cook it and give it a try

    • RunAbstract profile image

      RunAbstract 5 years ago from USA

      Sounds yummy... if only I could find some non-GM corn!

      I love cornbread, and miss fixing and eating it since Monsanto has taken over the corn products in this country with their frankenfood corn.

    • StephanieBCrosby profile image

      Stephanie Bradberry 5 years ago from New Jersey

      I started making my cornbread from scratch, but I use the cornmeal and not actual corn. However, I really like the idea of using roasted corn. This would be great to do on the grill and bake the cornbread on the grill.

    • Wmod514 profile image

      William Odell 5 years ago from Upstate South Carolina

      Nice...comfort food and low fat !!

    • iguidenetwork profile image

      iguidenetwork 5 years ago from Austin, TX

      Yuuuuuum!

    • Sinea Pies profile image

      Sinea Pies 5 years ago from Northeastern United States

      I am an "all of the abover". This recipe with onion and cheese sounds really really good. Thanks for sharing it.

    • roshall profile image

      roshall 5 years ago from Ohio

      I love corn too Have to try the spicy one. great hub. Have a geat day

    • Victoria Lynn profile image

      Victoria Lynn 5 years ago from Arkansas, USA

      I love the different kinds of cornbread! Will bookmark this hub and try all of them, except maybe the sweet one. I like it a little sweet, but Jiffy brand is good for that. Thanks for the recipes. Lots of votes here!

    • Wesman Todd Shaw profile image

      Wesman Todd Shaw 5 years ago from Kaufman, Texas

      Corn bread with honey??? TOTAL WIN!

      I need to learn to make my own corn bread...I presume to be a pretty decent cook, so it rightly behooves me to give corn bread a go.

    • K9keystrokes profile image

      India Arnold 5 years ago from Northern, California

      I can not wait to try the roasted corn in cornbread recipe! I have, in the past, roasted corn for salsa and other dishes, but the idea of adding the concentrated sweet corn flavor to cornbread never crossed my mind! This is simply awesome Maddie. A sharing I will go!!

      HubHugs~

      K9

    • adrienne2 profile image

      Adrienne F Manson 5 years ago from Atlanta

      Weee momma mia that looks sweeeettt! Another bookmarked recipe. HP has it going on in the kitchen. Maddie when you having me over for din-din..lol :) Thank you for this recipe.

    • Avamum profile image

      Sarita Harbour 5 years ago from Canada

      This sounds delicious! Actually, it sounds a lot like what we call Spoon bread, because we can eat it with a spoon as it is very moist. One of our favorite morning snacks is cornbread warmed up with a drizzle of maple syrup.....or adding ice cream to make it dessert. Yummy! Great hub - thanks!

    • Xenonlit profile image

      Xenonlit 5 years ago

      Thanks for a low fat recipe for cornbread. We will be having more of it as the weather cools down.

    • carol3san profile image

      Carolyn Sands 5 years ago from Hollywood Florida

      I love a great corn bread recipe. Thanks for giving me yours. It looks delicious.

    • Hello, hello, profile image

      Hello, hello, 5 years ago from London, UK

      Sounds great and simple to make. I never had one.

    • Maddie Ruud profile image
      Author

      Maddie Ruud 5 years ago from Oakland, CA

      d.william, that sounds fantastic! I love tweaking old recipes with new ingredients and seasonings!

    • d.william profile image

      d.william 5 years ago from Somewhere in the south

      Sounds delicious. will give it a try. thanks for sharing.

      I made some basic corn muffins the other day, and added some finely chopped green peppers from my pepper plant. They were out of this world.

    • stephaniedas profile image

      Stephanie Das 5 years ago from Miami, US

      Cornbread in a cast iron skillet is too classic. This is great hub, voted up and useful.

    • Maddie Ruud profile image
      Author

      Maddie Ruud 5 years ago from Oakland, CA

      Simone, it adds a nice textural contrast, along with the corn kernels. Sauteing first brings out the sweetness in the onions, so the flavor isn't harsh. When I was a kid, I didn't even know they were there!

    • Simone Smith profile image

      Simone Haruko Smith 5 years ago from San Francisco

      I've never made cornbread with onion in it before! This sounds amazing. I should give this a try... though I need to get a nicely seasoned skillet, first!

    • manthy profile image

      Mark 5 years ago from Alabama,USA

      I'll take the honey cornbread and whilr it is still warm, slap some in a glass and pour some milk over it and EAT IT, YUMMY

      Thanks for the good recipe

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