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Healthy Cornbread Recipe

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3.8 from 11 reviews

This healthy cornbread recipe offers a deliciously moist and slightly sweet bread made with wholesome ingredients like yellow cornmeal, whole wheat flour, and Greek yogurt. Perfect for a nutritious side or snack, it uses natural sweeteners like honey or maple syrup and incorporates unsweetened applesauce to reduce fat while keeping the texture tender and flavorful.

Ingredients

Dry Ingredients

  • 1 cup (145g) yellow cornmeal
  • 1 cup (130g) white whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/4 cup olive oil
  • 1/4-1/3 cup honey or maple syrup
  • 1/2 cup (130g) unsweetened applesauce
  • 3/4 cup (175g) plain Greek yogurt
  • 1/4 cup milk of choice
  • 1 egg, room temperature

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Grease or line a 9-inch square or round baking pan to ensure the cornbread doesn’t stick. Set aside while you prepare the batter.
  2. Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, white whole wheat flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agent and salt throughout the batter.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the olive oil, honey or maple syrup, unsweetened applesauce, plain Greek yogurt, milk, and egg until the mixture is smooth and fully blended.
  4. Combine Wet and Dry: Pour the wet mixture into the bowl containing the dry ingredients. Gently fold together using a spatula or spoon until just combined. Be careful not to overmix; some lumps in the batter are normal and will result in a tender crumb.
  5. Bake the Cornbread: Pour the batter into the prepared baking pan, spreading it evenly. Place in the preheated oven and bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  6. Cool and Serve: Remove the cornbread from the oven and allow it to cool in the pan for about 10 minutes. After cooling, slice into 16 pieces and serve warm or at room temperature for a healthy, satisfying treat.

Notes

  • For a dairy-free version, use a plant-based milk and yogurt alternative.
  • You can adjust the sweetness by varying the amount of honey or maple syrup used.
  • Make sure not to overmix the batter to keep the cornbread light and tender.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • This recipe yields 16 servings, making it ideal for sharing or meal prepping.

Find it online: https://yumntasty.com/healthy-cornbread-recipe/