¬†Melissa Clark’s Whole Wheat Honey Cornbread

adapted from Cook This Now by Melissa Clark


 1 cup yellow cornmeal
1/3 cup whole wheat flour
1/3 cup all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons kosher salt
1 cup sour cream, well-stirred
½ cup whole milk
1/3 cup honey
2 large eggs
¼ teaspoon baking soda
1 stick unsalted butter


1. Preheat the oven to 375F.

2. In a large bowl whisk together the cornmeal, flours, baking powder in salt. In a separate bowl whisk together the sour cream, milk, honey, eggs, and baking soda until thoroughly combined.

3. Gently fold the wet mixture into the dry mixture until just combined. Melt the butter in a 9-inch cast iron skillet or baking dish (I doubled this recipe and used a large baking dish for the above photograph) and swirl it around to coat the pan. Pour the remaining butter into the batter and mix well. Pour the batter back into the skillet and bake for about 25 minutes, or until golden and a cake tester comes out clean.


Naptime Notes

Naptime Recipe Serving ideas

This really is ideal for a chili bar, but it would also be good with a light meal or even just a fried egg on top.

Naptime Stopwatch

10 minutes prep time,  25 minutes bake time


Naptime Reviews

This was a huge hit all around, next time I might stir in some chili powder to give it a little kick!


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