Honey Wheat Cornbread {Egg-free, Dairy-free}

Cornbread is a favorite at my house, especially during the cooler Fall and Winter months.  In my attempt to make our favorite Cornbread (EF, DF) recipe a little bit healthier, I replaced the all purpose flour with whole wheat flour and the sugar with honey.  My kids didn't even really seem to notice!  Yay!

If you like this recipe, you may also like Honey Wheat Pancakes (EF).

UPDATE (01/21/15):  Most people may consider winter time to be 'soup season'.  My oldest child thinks of it as 'cornbread season'.  The best part of having chili or soup for dinner is that Mom makes cornbread!  So, needless to say, I have been making this recipe frequently!  I have found adding one extra tablespoon of milk to the batter helps quite a bit with consistency.  Also, the wheat flour version also doesn't need to cook quite as long.  I always take it out at right about 20 minutes.  I have noted these changes below.  Enjoy!

Honey Wheat Cornbread

1 c whole wheat flour

1 c cornmeal

¼ c honey

1 T baking powder

¼ t salt

1 c + 1 T milk or non-dairy substitute

1/3 c vegetable oil

Preheat oven to 425°.  Grease bottom of an 8”x8” square baking pan.  Stir together all ingredients, except for baking powder, until mixed through.  Add baking powder last, mixing until incorporated.  Immediately, pour into prepared pan and bake at 425° for about 20 minutes or until edges brown and top is golden.  Let cool slightly in pan for at least 5 minute prior to cutting.  

Serves 8-9

Note:  If the batter is left to sit for a few minutes, the baking powder starts to rise and makes the batter lumpy.  Adding the baking powder last and baking immediately, keeps the batter and baked cornbread nice and smooth in appearance.