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
Wanted a nice crust. And got one. With some inspiration from Grandma, an excellent southern cook.
Baked in a 10 inch cast iron skillet. Melted the butter in the pan as the oven preheated.
Then mixed the batter, using buttermilk, and omitting the butter. Last step was to stir in half the melted butter, reserving the rest in the skillet. Poured the prepared batter into the pan. Over the reserved butter. Gently smoothed out the batter with a spatula.
Baked 18 minutes and let it rest 10 minutes in the pan.
BTW, adding the vanilla is genius. In the American South, hardcore cooks – like Grandma – say that cornbread with added sweetener is “cake”, so adding the vanilla really makes it so. A delicious, lowfat cake.
I’m so glad you enjoyed this cornbread Bruno! Thanks for including your recipe modifications too. I always love hearing what tweaks work, and your grandmother sounds like an excellent baker and cook! 🙂
This is good! I combined fine and medium cornmeal because I prefer it kinda chunky…. made as written and baked for 18 minutes…. used coconut oil…. it is less sweet than I like but in the name of eating healthier…. this is a winner!
I’m so glad you enjoyed this cornbread Jen! That really means a lot to me! 🙂 If you prefer sweeter cornbread, then I’ve actually covered how to achieve that in the Notes section of the recipe (located directly underneath the Instructions). I know it can be easy to miss! 😉 I love your idea of using both fine and medium cornmeal — that sounds so fun!
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!