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
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♥ 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
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! 🙂
I never made cornbread and I was a bit apprehensive when I saw the gritty batter. Perhaps my cornmeal wasn’t fine enough? It turned out and I really enjoyed it, but I did not bring any to the thanksgiving 🇨🇦 dinner at my sisters, I suspect they wouldnkt have cared for it much. I will do it again. ‘Fine cornmeal‘ is on my shopping list.
I’m so honored that you picked my recipe to try as your first homemade cornbread, Caroline! I’m glad you enjoyed it, but you’re completely correct… The coarseness of the cornmeal has a big impact on the texture! I’m not sure what brands of cornmeal are available in Canada, but I hope you’re able to find one that’s ground more finely. If you do, I’d love to hear whether you like your next batch of cornbread made with that any better! 🙂 And a belated happy Canadian Thanksgiving!!
if I made this as muffins instead of a square how would you recommend adjusting the cook time?
I think you may be the same person that sent me a DM on Instagram about this today, Sean! But if not… I’d recommend using this cornbread muffins recipe of mine instead. It has the same flavors, and you won’t have to adjust the baking time! 🙂 I’d love to hear what you think of the cornbread if you try making either recipe!
I made this cornbread last night and it was really good. It was moist, dense but not heavy, with a pleasing crumb. It does not taste like store bought or box mix cornbread, I think because it’s a lot less sweet. However, it’s so much healthier with the whole wheat flour, only one tbsp of butter, and greek yogurt. I followed the recipe as written, with the additions of a handful of canned corn and shredded cheese.
I’m so glad you enjoyed this cornbread, Emm! Thanks for taking the time to let me know. It really means a lot! (And I love your idea of adding corn and cheese too — yum!)
Thanks! It was great. My family just loved it! ❤️
Just made this, I put the milk in the wet ingredients by accident and used 210 corn meal instead of the wheat and it has came out perfect, very tasty and moist! We will be dipping in chilli for tea👍 Thank you
I never post comments, but this cornbread recipe deserves a comment! Hands down the best cornbread I have ever tasted, and my husband agrees. It’s almost like magic cornbread; very low amounts of sugar and fat, yet the texture and taste still outshine all of its less-healthy counterparts. We follow the recipe exactly and make it on a weekly basis now to serve with soup or chili. Thank you for such a wonderful recipe!
Hi Amy,
I made this recipe last night with medium ground cornmeal as that is all I had on hand. I did not mind the texture at all. I did want to try and replicate the recipe the way you intended but it appears Bob’s Mill no longer makes fine ground cornmeal and I have having a difficult time finding a replacement. Any ideas? Also mine was crumbly but flavor was great. I baked for 30 min so I am expecting that may be part of the issue. Also I used Almond Flour Blend GF and Almond Milk Coconut blend as my adjustments. Thanks for the great recipe!
I definitely meant I baked for 20 min…ooppss.
It means a lot that you tried my recipe and want to make it again, Renee! I’m really glad you liked the flavor, and I’m happy to help determine how to make your next batch less crumbly. 🙂
What cornmeals (exact brand + product name) do you have available in stores near you?
Also, what’s the exact brand + product name of the gluten-free flour blend that you used?
Did you use a kitchen scale or measuring cups/spoons to measure the ingredients — especially the flour, cornmeal, honey, and milk?
When you measure your square baking pan, how many inches is it across the bottom? And the top?
I know I just asked a LOT of questions, but I’ll have much better advice for you once I know your answers to all of them!
I really liked the corn flavor of this. It reminds me of the flavor of corn tortillas, which I love! I followed the recipe exactly but omitted the honey (used whole earth sweetener instead). I used King Arthur gluten free flour. With the way that the batter was almost like a bread dough, I didn’t think it was going to work out. But it did. It came out great! So glad to have a healthier cornbread recipe.
I’m so glad you liked this cornbread, Kaley! Thank you for taking the time to let me know!
I’m looking at the Whole Earth brand website right now, and it looks like almost all of their sweeteners are granulated (and the liquid ones look fairly concentrated, where they’re not a 1-for-1 substitute for granulate sugar — at least, if everything I’m seeing is correct!). If so, that’s probably why your batter was closer in consistency to bread dough! The honey contributes to the wet ingredients, so substituting another sweetener can throw off the ratio of wet and dry ingredients. If you’d like to get a better consistency in the batter, then add an additional 1-2 tablespoons of milk to compensate for the missing liquid volume. 🙂