Cornbread (lightened up) and Whipped Honey Butter


You’re probably wondering could a lightened up cornbread really be better than your traditional cornbread?  The answer: yes, much better!  This cornbread is simply amazing!  Random craving, but my neighbor had brought over some incredible cornbread a few days ago so I was dying for more.

I made this recipe to be moist, fluffy, lower fat/lower cal, with just the right amount of sweetness and a bit of extra flavor from the buttermilk.  This recipe is more than simple and its outstanding served with an also very simple, whipped honey butter.  I served this to my family as a side to go along with the turkey we had for Sunday dinner and I’m pretty sure the entire pan was gone withing a couple of seconds =). Everyone was fighting over the last piece.  Please try this recipe and it’s likely you will be converted for life to this lightened up version.


Cornbread (lightened up) and Whipped Honey Butter

4 from 1 vote

Yield: 12 servings


  • 1 cup cornmeal
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup butter , melted
  • 2/3 cup unsweetened applesauce
  • 2 Tbsp honey
  • 1/3 cup granulated sugar
  • 2 large eggs
  • Whipped honey butter for serving , recipe follows

Whipped Honey Butter

  • 1/2 cup salted butter , softened
  • 1/3 cup honey
  • 1/4 cup powdered sugar


  1. In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees. In a bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, honey and sugar to cornmeal mixture and whisk until well combine. Stir in eggs. Stir in dry ingredients and whisk just until combine and no longer lumpy. Pour mixture into a greased 8x8 dish and bake 30-35 minutes until toothpick inserted in center comes out clean. Cool about 5 minutes before slicing. Serve with whipped honey butter.

Whipped Honey Butter

  1. In a mixing bowl,using an electric mixer, whip together all ingredients until light and fluffy about 2 minutes.
  2. Alternate method: add in a bit of cinnamon and hint nutmeg for a delicious spiced version.



  • Katie: Oh, thank you for posting this! So many cornbread recipes are…er…less than healthy for you. January 23, 2012 at 1:44pm Reply

  • Crunchy Creamy Sweet: I love whipped honey butter! Yum! The cornbread looks moist – so the pics sold me. The addition of healthy – score two! :) January 23, 2012 at 3:30pm Reply

  • Caroline: Very nice and light! I like it! February 15, 2012 at 7:31am Reply

  • christygee: This sounds divine and I plan to make it tonight! Random question–if I don’t have applesauce, do you think I can get away with using pureed canned corn?? I figure, creamed corn is wet like applesauce so maybe I can try just running my canned corn through my food processor to achieve the same effect! February 27, 2012 at 12:36pm Reply

  • Jaclyn: Christygee- I’m not sure that it will give you the same result but I think a good kitchen experiment is always worth a shot, to me the best cooks are the ones willing to take risks =). You could also make your own applesauce at home if you have apples I’d try this recipe at and just omit the sugar and cinnamon. February 27, 2012 at 3:24pm Reply

  • Anonymous: Made this last night….the best I have ever had! Thanks. March 7, 2012 at 4:22pm Reply

  • Amber @ The Cook’s Sister: Love your recipe for cornbread and honey butter! I like the sweetness added to the bread. :)

    Liked your recipe so much that I’ve recently featured your recipe on my blog: July 18, 2012 at 1:41pm Reply

  • Carolyn: I have to make this the night before a potluck at work. What is the best way to store the cornbread and butter? Thanks. April 17, 2013 at 5:25pm Reply

    • Jaclyn: Both in separate airtight containers. For the butter if I’m not serving it within a few hours I store it in the fridge then bring it to room temp before serving. Hope you love it! April 17, 2013 at 7:42pm Reply

      • Carolyn: The cornbread and butter held up well overnight following your instructions, and were a huge hit! Everyone commented on how much they loved it, and were helping themselves to 2nds and 3rds. Thank you so much! This is my go to blog anytime I want to make something. April 19, 2013 at 10:46am Reply

        • Jaclyn: Carolyn I’m so happy to hear that! Thanks for leaving another comment! I hope you continue to enjoy what you find here! April 22, 2013 at 6:19pm Reply

  • Stacie: I have a lot of people to feed so I wanted to double the recipe. Do you think using a 9×13 pan is ok? If so, how much longer do you think I should bake for? Thank you!!! August 28, 2013 at 9:18pm Reply

    • Jaclyn: My sister made it in a 9 by 13 once and doubled it for a family get together and it worked great I just can’t remember how much she altered the baking time. I’d just recommend keeping a close eye on it, sorry I wish I could give you the exact answer! September 1, 2013 at 5:13pm Reply

      • Stacie: Hi! I actually baked it for 33 minutes and it was perfect..I also forgot to double the eggs :-\ but still turned out amazing!! Thank you!! September 4, 2013 at 7:47am Reply

        • Jaclyn: Thanks for the info! I’m sure I’ll be using it in the near future :). I’m glad the turned out amazing for you, thanks for returning to leave a comment Stacie! September 4, 2013 at 9:18am Reply

  • sharon lee: this sounds delicious,goingto try it for xmas, December 6, 2013 at 2:28pm Reply

  • Lynne: This cornbread recipe is the best! Thanks for sharing it on your blog. January 27, 2014 at 7:07pm Reply

    • Jaclyn: I’m so glad you think so Lynne! Thanks for your comment! January 29, 2014 at 5:51pm Reply

  • Maureen: This was pretty good! I only had one egg, and used splenda instead of sugar. It was great to have a large piece, went wonderfully with my chili. Didn’t make the butter as I’m on a diet but I’m sure it’s great too. March 13, 2014 at 6:14am Reply

  • Cornbread w/ Whipped Honey Butter | Who Needs Chopsticks?: […] Adapted from Cooking Classy’s recipe […] July 2, 2014 at 3:26pm Reply

  • Linda: For the cornbread, did you use salted or unsalted butter? December 10, 2014 at 9:45am Reply

    • Jaclyn: I just used salted but either is fine since it’s not a big amount. January 15, 2015 at 5:06pm Reply

  • Ruth: I assume you use the cornmeal that needs to stand longer. Can I use instant cornmeal as well? Thanks April 25, 2015 at 4:01am Reply

    • Jaclyn: I haven’t ever tired so I can’t say for sure, I imagine though that instant requires less liquid so I’m not sure if it would work. April 27, 2015 at 9:52am Reply

  • Lainey: Hello and thanks for sharing this recipe that looks delicious! Can you make these as muffins or is it best to stick to a baking pan? July 7, 2015 at 6:41pm Reply

  • Janet Max: Just made this! It is lovely – moist and delicious. I made the unsweetened applesauce from scratch, and it was a little bit chunky, which made for some bites having a taste of apple. Yum. October 9, 2015 at 5:21pm Reply

    • Jaclyn: I’m so glad you liked it Janet! October 10, 2015 at 12:49am Reply

  • summer: Amazing! Everyone begs me to make this. It’s the best sweet cornbread recipe I’ve ever found. October 26, 2015 at 8:27pm Reply

  • S Miller: This sounds amazing, can’t wait to try it. I used to have a recipe for Marie Callendar’s sweet, fluffy cornbread and loved it but have lost it. Here in MO, everyone makes a tight, dense, crispy, dry cornbread in iron skillets, a bread that will hold up well when drenched with bean juice or buttermilk. I long for the sweet, cake-like texture I anticipate I’ll find when I try your version. T&ank you, my darling! February 5, 2018 at 11:19pm Reply

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