Cornbread is a great Thanksgiving side dish and can be sweet or savory depending on what you crave. 

While this recipe leans more on the sweet side, this cornbread can be more savory than sweet by reducing the amount of sugar and honey and adding a cheddar cheese, some jalapenos, or even some ground sausage.

Ingredients (serves 12)

1 ¼ cups of all-purpose flour
1 cup of yellow cornmeal 
⅔ cup of granulated sugar 
1 teaspoon of baking powder
1 ¼ cup of milk of your choice (vegan: sweetened soymilk or oat milk works well)
⅓ cup of canola oil
1 cup of chopped walnuts 
1 tablespoon of honey 


Preheat oven to 400 degrees. Combine all dry ingredients in a large bowl and mix well. Add all wet ingredients into the same bowl as the dry ingredients, and mix well.

Grease an 8x8" pan or 9" round cake pan. Then pour your cornbread mix and spread evenly across the pan. Add the crumbled walnuts on top of your cornbread mixture (or add them in with the mix before pouring into pan).

Bake for 25 minutes until the cornbread has a slight golden color on top and a toothpick inserted into the center comes out clean. Drizzle the honey on top of the cornbread, cut into pieces, and serve!

Do you prefer your cornbread to be sweet or savory? Let us know in the comments below!