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
I, too, am a Southern cook and love a crust on cornbread. My version of your lovely wonderful recipe:
Spray an 8″ cast iron skillet with canola oil cooking spray. Place in oven as oven preheats.
Substitute Gluten free flour for regular flour
Add 1 extra egg white
Sub. Buttermilk for yogurt (I keep the buttermilk powder in my ‘fridge, adding powder to dry ingredients and the 1/2 cup water goes in with the egg, melted butter, vanilla, honey mixture)
Sub. Oat milk for cow’s milk
Let batter rest for 15 minutes
Pour batter into hot skillet.
Bake for 22 minutes
Thank you so much for sharing your recipe modifications Beth — I always love hearing what tweaks work! The cast iron skillet sounds so fun. I can’t wait to try that myself! 🙂 I really hope you enjoyed this cornbread!
Hi Amy,
Does almond milk work as a substitute for the milk?
I really appreciate your interest in my recipe Jesse! I’ve actually covered this in the Notes section of the recipe (located directly underneath the Instructions). I know it can be easy to miss! 🙂 I’d love to hear what you think if you try making this cornbread!
Amy;
Hi,I am going to make your ultimate healthy cornbread at the end of this month when I go buy the ingredients and then when I get back home I am going to make your cornbread.Unfortunately I don’t have a square pan to make your cornbread.I have a 8 mini bread loaf pans,one regular loaf pan,three regular muffin tins.Can I use these tins to make your cornbread in them?
I will copy down your cornbread recipe asap.
Have a nice day and evening amy and I hope to hear from you soon.
Kim
What oven temperature and time can your cornbread be in the oven when I bake them?
I really appreciate your interest in my recipe Kim! I’m wondering if my ultimate healthy cornbread muffins recipe here might be better for you, based on the pans that you have. It has the same flavor as this recipe, just in muffin form (and with added corn kernels, which you could easily omit if you don’t like corn kernels in your cornbread!). Otherwise, you could try making this recipe using 4 of your mini bread loaf pans. Use the same temperature, and begin checking on them after about 16 minutes. They may take more time to bake, but they’ll be done when the tops feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. 🙂 I’d love to hear what you think if you try making either of my recipes!
I just made this tonight to go with my chili. Wow!!! It was great, made it just as is. It was light and just totally delish. Just had to let you know this is my go to recipe for cornbread.
I’m so glad you loved this cornbread Cinda! I’m truly honored that you’d call this your go to recipe for cornbread — that just made my entire day! That’s the best compliment!! 🙂 Thank you SO much for taking the time to let me know!
Hi Amy,
I’ve made your cornbread many times and it’s always a hit. Can you tell me if the recipe doubles well, and if a 13×9 pan will work.
Thank you
Gina
I’m so glad you love this cornbread Gina! That means so much to me that it’s always a big hit. I truly appreciate you taking the time to let me know! 🙂 I actually haven’t tried doubling this recipe to make in a 9×13″ pan, so I’m honestly not sure and don’t want to lead you astray. However, it’s on my list of things to do, and I’ll post an update in the Notes section of this recipe as soon as I’m able to personally confirm whether it works!
Amy;
Hi,I have 11 ingredients except honey or agave to make your cornbread recipe.I have swere granules to use in my baking recipes.
Can I still make your cornbread in my 8 mini bread tins or wait until I buy honey or agave?
Kim
If I do use the mini bread tins to make your cornbread what temperature and time should I bake the cornbread in the oven?
I’m so honored that you want to make this recipe of mine, Kim! I’ve missed seeing your sweet comments! 🙂 If you have granulated Swerve, then you can substitute 2 tablespoons of that in place of the honey and add an additional 2 tablespoons of milk (so ¼ cup + 2 tablespoons total!) to compensate for the missing liquid volume.
Yes, you should be able to use your mini bread tins! I haven’t personally tried baking this recipe in mini bread tins, but if the ones you have are about 5.75″ x 3″ (14.6cm x 7.62cm), then I think I’d recommend dividing the batter between 4 of them. Bake them at the same temperature (350°F). Start checking on them after about 15 minutes. They may take a few more minutes to finish baking, but it’s always easier to put them back in the oven than it is to salvage burnt or overdone cornbread! 😉 They’ll be done when the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached.
I’m so excited to hear how your mini cornbread loaves turn out!
Are both the baking powder and baking soda requirements to achieve a satisfactory dish? I’d like to watch the sodium added.
I’m honored that you’d like to try making this cornbread Tiffany! Yes, both the baking powder and baking soda are required to achieve the correct texture. However, if you’re accustomed to a low sodium diet, then you can try omitting the salt! Would that help bring the sodium content down to something better suited for your diet? 🙂
I’d love to hear what you think of this cornbread if you try making it!
Sadly, this is a cornbread recipe that does not taste like cornbread. Was edible, but a bit dry. However, it really should’ve tasted like cornbread.
I’m honored that you tried this recipe, Danielle! That sounds disappointing and not like how this cornbread is supposed to turn out (it’s one of the moistest cornbreads I’ve ever tasted!), so I’d love to work with you to figure out what happened. 🙂 Was it just the texture that was off, or was the flavor different than you expected too? If so, was it too sweet, not sweet enough, something else?
Did you make any modifications to the recipe, including those listed in the Notes section? How did you measure the cornmeal and flour, with a kitchen scale or measuring cups? If the latter, can you describe how you used them to measure? How was your batter’s consistency compared to mine in the video directly above the recipe?
How long did you bake your cornbread? Did you let it cool completely to room temperature before slicing and serving?
I know I just asked a LOT of questions, but once I know your answers to all of them, I’ll have a much better idea of the culprit and how to fix it! 🙂
The texture was fine, but the flavor was off. It was just something else, nothing about the sweetness…I guess I would describe the flavor as a bit more bland than I expect for cornbread. Missing the corn-ness. In terms of adjustments, I doubled the recipe which I dont think should change the flavor. Other than that, I was short on yogurt and substituted with a bit extra milk, measured everything with regular measuring cups. Baked for 18 minutes and was solid in the center and I did wait until it was cooled to try.
Thanks for sharing all of this, Danielle! What’s the brand and product name of the cornmeal that you used? Can you describe how you used the measuring cups to measure, especially the flour and cornmeal? Did you dip the measuring cups directly into either container? Or did you pour the flour and cornmeal directly into the measuring cups, or did you happen to shake the measuring cups back and forth at all while filling them? When you doubled the recipe, what size pan did you use?
A lot more questions, I know — but we’re getting much closer to figuring out the culprit!! 🙂
This was lovely
I did not add vanilla, will never add vanilla to cornbread
And used regular AP flour with self rising cornmeal
But did follow the rest of your recipe to a tee
It wS really good
I’ve been a chef for many years and studied to be a pastry chef, its as good as any we’ve made in fine dining
I’m so glad you loved this cornbread, Bryan! That really means a lot to me that you’d say it tasted as good as any that you’ve made in fine dining. That’s the best kind of compliment there is — thank you SO much for taking the time to let me know! 🙂