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 healthy cornbread!
The Ultimate Healthy Cornbread
Ingredients
- 1 ¼ cups (150g) finely ground cornmeal (measured like this – and see Notes!)
- 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 (see Notes!)
- ½ cup (120g) plain nonfat Greek yogurt
- 2 tbsp (30mL) honey (see Notes!)
- ¼ cup (60mL) nonfat milk
Instructions
- 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.)
Notes
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
Hi there, thanks for the great recipe! I actually used this for a tamale pie… it’s one of my favorite dishes but the cornbread always makes it a high-calorie option.. until now! I halved the honey and spread out the normal recipe’s worth of batter over my 9×13 pan to top my tamale pie mix (basically chili!) and it worked beautifully. I am so happy to have a healthier way to eat one of my favorite comfort foods!
I’m so happy you enjoyed this cornbread Erin! That sounds like such a delicious idea to spread it over your tamale pie — I’m really glad that worked! 🙂
Making these tonight! Do you think this recipe will work in a muffin tin?
Yes, it definitely should! I can’t wait to hear what you think of the cornbread Lauren! 🙂
What a fantastic recipe! I used almond milk instead of milk and it turned out great. The texture is wonderful and it browned nicely at 20 minutes. My hubby and I like cornbread a little sweeter than this recipe so I drizzled honey over top after taking out of the oven, and it was perfect.
Thank you so much, Amy! This one’s a keeper.
I’m so glad you and your husband enjoyed this cornbread Frances! That means so much to me that you’d call it a keeper — I’m truly touched! Thank you! 🙂
This is delicious cornbread! I am so impressed. Will make all winter for soups and stews.
I’m so glad you enjoyed this cornbread Leigh! I’m honored that you plan on making it all winter — that’s the best kind of compliment! Thank you! 🙂
Can egg whites be used in place of a whole egg?
Yes! You can sub 2 egg whites for the full egg. 🙂 I can’t wait to hear what you think of this cornbread Sandi!
Can I bake this in a cast iron pan? Any change in temp or baking time?
I really appreciate your interest in my recipe Kathleen! I haven’t tried that, but I’m guessing it would work. Since I don’t have personal experience with this recipe in a cast iron pan, I don’t know whether you’d need to adjust the baking time. The cornbread will be done when the center feels firm to the touch and a toothpick inserted into the center comes out clean. 🙂 I can’t wait to hear what you think of it!
Hello,
I’m interested in trying this recipe but am currently dairy-free. Do you know of something that would be a good substitute for the yogurt in the recipe?
Thank you!
I really appreciate your interest in my recipe Stacey! Non-dairy yogurt (ie soy- or almond-based) would be the best substitute for the Greek yogurt. 🙂 I can’t wait to hear what you think of this cornbread!
How does this recipe work adding a drained can of corn kernels? And what adjustments would you make for high altitude? Thanks
I really appreciate your interest in my recipe Norma! In general, my recipes don’t require any modifications for baking at high altitude. I think if you use no more than ½ cup of drain corn kernels, that should be fine! The cornbread may take a tiny bit longer to bake, but that should be the only difference. 🙂 I can’t wait to hear how your cornbread turns out!
Hi, Amy! I made your ultimate healthy cornbread tonight, and my husband and I loved it! I’ll definitely be making it again. I’m so thrilled to have found your healthy baking recipes. It’s hard to find clean and healthy versions of traditional favorites — at least ones that taste good. Your healthy banana nut muffins are another favorite with my family! Great work! Keep the recipes and videos coming! Thanks!
Oh my goodness Nena, that means the world to me! I’m truly honored — thank you so much for your kind words about my videos and recipes! I’m really glad you and your family enjoyed the cornbread and banana nut muffins! 🙂 I can’t wait to hear what you try next!
I just made the fabulous cornbread recipe, but chose to bake it mini-muffin-tins. They are great to take to school this way.
I’m so glad you enjoyed this cornbread recipe Silke! 🙂