Sweeter Corn Bread

This is a favorite side we make with gumbo, chili, etc. You would never even know it is “clean eating” corn bread!  I made it this week with a delicious vegan Caribbean sweet potato and black bean stew.  Yum!

Here’s a slice from my kitchen.  Looks (and tastes) like normal cornbread!



Sweeter Corn Bread

Yield: 16 squares


  • 1 cup milk (I used soymilk - use whatever kind of milk you like)
  • ¼ cup butter, melted
  • 1 egg
  • 1 ¼ cornmeal (I use organic)
  • 1 cup whole wheat flour or whole wheat pastry flour
  • ¼ cup honey
  • 1 tablespoon baking powder
  • ½ teaspoon salt


  1. Preheat oven to 400 degrees.
  2. Grease bottom of 8x8 pan.
  3. Beat milk, butter, and egg in a large bowl.
  4. Stir in remaining ingredients and mix until flour is moistened.
  5. Pour batter into pan.
  6. Bake 20-25 minutes or until golden brown.

Do Ahead Prep

Measure dry ingredients and set aside so they are ready when needed.


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