Although most of my family looks forward to the side dishes more than the turkey on Thanksgiving (especially this healthy sweet potato casserole—it tastes like pumpkin pie!), the exact opposite scenario occurs with our main entrée at Christmas. Nearly every year, we purchase a honey baked ham from a specialty shop in town, along with an assortment of chutneys and stone ground mustards.
We typically cut a few slices to serve the day before as part of celebrating my grandparents’ wedding anniversary (yes, they were married on Christmas Eve!), but we save the majority of the ham for our regular Christmas dinner. Everyone reaches for those thick, juicy slices first, as well as the condiments, before turning their attention to the platters of sides.
Even with everyone sneaking into the fridge for a few extra nibbles in between meals throughout the next few days, licking the sweet honey evidence from their fingers to avoid getting caught, we still end up with leftovers. However, Mom always plans ahead and buys a special artisan package of dried beans from the store when she picks up the ham.
When everyone proclaims they’re done, she adds the rest of the ham to a big pot, along with the contents of the package and an ample amount of water, to make ham bone and bean soup. While it simmers, it fills the house with the coziest savory smell, causing everyone to ask, “Is it done yet?”
Occasionally, Mom whips up a batch of cornbread while the soup cooks. She usually follows the directions from one of our old well-worn cookbooks or on the back of the box of cornmeal, both of which depend on large amounts of oil and sugar for their moist texture. It’s a good thing we usually finish off the pan before New Year’s Eve… We need come up with resolutions to burn off all those calories!
With the holidays quickly approaching (how is it that Thanksgiving is right around the corner already??) and chilly fall weather fully upon us, I suggested that we make this Ultimate Healthy Cornbread instead this year. After their first bites, both of my parents’ eyes lit up, just like five-year-old children’s on Christmas morning, and they immediately agreed… While reaching for a second slice, with the crumbs of the first still lingering on their lips!
They quickly deemed it the best cornbread they’d ever had—and I definitely agree!
For the base of this healthy cornbread, you’ll use a combination of cornmeal and white whole wheat flour. White whole wheat flour is made by finely grinding a special type of soft white wheat, which has a lighter taste and texture very similar to that of all-purpose flour. This gives your cornbread the perfect tender texture, while still letting the comforting corn flavor shine!
Whereas the recipes my mom typically turned to all used oil, I actually prefer butter in this recipe! It gives the cornbread an extra cozy-comfort-food richness, especially when paired with vanilla extract. I know it sounds crazy… Vanilla extract? In cornbread?? Trust me—you do not want to skip it! Vanilla actually enhances butter’s flavor, so it makes this recipe taste just as indulgent as traditional ones!
However, unlike traditional recipes with around ½ cup of oil, you’ll only use 1 tablespoon of butter. (Or coconut oil… It also works, but it doesn’t have the same rich flavor!) Instead, the rest of this cornbread’s tender texture comes from Greek yogurt! It’s my favorite ingredient in healthier baking for a reason… It adds the same moisture as extra butter or oil for a fraction of the calories, and it gives your cornbread a protein boost, too!
Finally, you’ll mix in just a hint of honey for sweetness. Because my family often eats their cornbread warm with a drizzle of honey (and a small pat of butter that melts into all of the crooks and crannies), we prefer our cornbread on the not-so-sweet side. You could easily substitute a little extra honey for some of the milk if you prefer!
And there you have it! The best healthy cornbread—perfect for serving with soups, chilis, game day spreads… Or any time you’re just craving comfort food—but not the guilt! ?? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your cornbread!
| The Ultimate Healthy Cornbread | | Print |
- 1 ¼ cups (150g) finely ground cornmeal (measured like this)
- ½ cup (60g) white whole wheat flour or gluten-free flour (measured like this)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120g) plain nonfat Greek yogurt
- 2 tbsp (30mL) honey
- ¼ cup (60mL) nonfat milk
- Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray.
- In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the honey. Alternate between adding the cornmeal mixture and milk, beginning and ending with the cornmeal mixture, and stirring just until incorporated. (For best results, add the cornmeal mixture in 3 equal parts.)
- Spread the batter into the prepared pan. Bake at 350°F for 18-20 minutes or until the edges begin to turn golden and the center feels firm to the touch. Cool in the pan for at least 10 minutes before slicing and serving. (For the best texture, let it cool completely to room temperature.)
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
It’s very important to measure both the cornmeal and flour correctly, using this method or a kitchen scale. (I always use this kitchen scale because it makes sure my baking recipes turn out with the perfect taste and texture every time. It’s only $20!) Too much of either will dry out your cornbread, instead of the moist and tender texture it should have.
I know vanilla sounds like a strange ingredient for cornbread, but trust me! Vanilla enhances butter’s flavor, so it makes this cornbread taste just as indulgent as traditional recipes. (I highly recommend using butter instead of coconut oil, for that reason!)
Pure maple syrup or agave may be substituted for the honey. We prefer our cornbread on the not-so-sweet side since we usually serve it with a drizzle of honey (and a small pat of melted butter, if you’re feeling indulgent!). If you like sweeter cornbread, substitute additional honey, pure maple syrup, or agave in place of an equal amount of the milk.
Any milk may be substituted in place of the nonfat milk.
{gluten-free, clean eating, low fat, low calorie, low sugar}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♥ Spinach & Goat Cheese Cornbread Muffins
♥ Mini Cornbread & Black Bean Bites
♥ Quick Turkey Chili
♥ Spicy Black Bean Soup
♥ Roasted Bell Pepper Bread
♥ Rosemary & Garlic Bread
♥ Baked Spicy Cinnamon Sweet Potato Fries
I recently bought a bag of cornmeal for a skillet pizza crust recipe I like to make only to realize I still had a full bag of cornmeal hiding in the back of the cabinet. So, I figured I’d make some cornbread but I didn’t want to overdo it with sugar or butter. Google led me to your blog and this recipe! Bonus, I already had every ingredient. I followed your recipe to a T with one small adjustment…I used a hand mixer to blend the dry and wet ingredients. 18 minutes in the oven was spot on and they came out light and airy. I’m really enjoying these with a drizzle of light agave syrup. I saved the recipe so I could make these again. Thanks for sharing!
I’m so glad you loved this cornbread Ryan! That’s the best kind of compliment there is, if you already think that you’ll make this recipe again. I’m honored — thank you for taking the time to let me know!
Date syrup works well for many diabetics. I am one and it doesn’t spike my blood sugar the way that honey, agave and maple syrup do.
Thanks for sharing, Nina! I’d love to hear what you think of this cornbread if you try making it. 🙂
I’m making it tomorrow and will report back!
That means so much, Nina! I’m really looking forward to tomorrow! 😉
Is there oI can use in place of honey? One of our family members has diabetes and the honey shoots glucose numbers through the roof.
I really appreciate your interest in my recipe Nisha! I’ve included the best alternatives in the Notes section of the recipe (located directly underneath the Instructions). I know it can be easy to miss!
If none of those options work for your family member with diabetes, is there a preferred no-calorie sweetener that this person can consume instead? We may be able to figure out a way to make it work in this recipe. 🙂
It doesn’t say what size dish to bake these in – 13 x 9?
Also, is it possible to make muffins and if so, how long to bake at what temp?
Thank you!
I really appreciate your interest in my recipe, Sheryl! The baking dish size for this recipe is actually included in Step 1. I know it can be easy to miss! 😉
If you’d prefer to make muffins, then I actually have a cornbread muffin recipe here. They basically have the same taste and texture as this recipe does!
If you end up trying either recipe, I’d love to hear what you think of of it!
Thank you so much for sharing this recipe! If I don’t have white whole wheat flour on hand, could I substitute with all-purpose or cake flour 1:1? Not sure if that will affect the texture too much. Thank you!
I really appreciate your interest in my recipe, Waverly! I’ve actually answered this exact question in the Notes section of the recipe (located directly underneath the Instructions!). I know it can be easy to miss! 😉 I’m excited to hear what you think of this cornbread!
Hi! Thanks so much for taking them time to put this recipe together. Do you know how many calories per serving? Looking to make this for Thanksgiving! Thanks!
Kristin
It means so much that you’d consider making this cornbread as part of your Thanksgiving meal, Kristin! The full nutrition information (including calories per serving) is included directly underneath the recipe. I know it can be easy to miss! 😉 I’d love to hear what you think of this cornbread if you do make it!
Hi Amy,
Thanks for sharing this recipe. Looking forward to trying it out. As I’ve not really baked before, I need to buy the 8″ square pan you referenced. I found they come in a variety of depths. ie: 2, 3″. Is there a depth size you recommend for this and could be usable for your other recipes as well? Or, do you think I should buy them in each of the various depths?
Thanks
John
I’m so honored that you’d like to try my recipe, especially if you don’t bake very often! My 8″-square pans are 2″ deep, and in general, I think that’s a more common depth than 3″. If you buy the 2″-deep, 8″-square baking pans, then you can use them in any of my recipes that call for an 8″-square pan! 🙂
I’m happy to answer any other questions about my baking recipes that you might have, and I’d love to hear what you think of this cornbread if you do end up making it, John!
Hi Amy, thanks so much for sharing this recipe. I made it before and it was great. I want to make it again for guest that cannot have eggs. Can I substitute the egg for something else or leave it out?
Thanks,
It means so much that you enjoyed this cornbread and want to make it for your guest, Debbie! My brother is actually allergic to eggs, and Ener-G is my favorite substitute. Ener-G is a flavorless shelf-stable powder that keeps for ages. It works perfectly as an egg replacer in nearly all of my recipes, including this one! For my recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white, and you’ll need an additional ½ tablespoon of butter or coconut oil {or vegan butter, such as Earth Balance, if you’re trying to make it entirely vegan!} for each egg yolk.
I hope you have a wonderful time with your guest and that you both enjoy the egg-free version of this cornbread! 🙂
I loved your cornbread recipe! My hubby & I agree, it turned out perfecf!
Oh my goodness — that’s the BEST compliment there is, if you and your hubby think it’s perfect! I’m truly honored. Thank you so much for taking the time to let me know, Michelle!!