Healthy Cornbread Recipe

Take a break from this winter with a thick slice of fresh-baked cornbread. Quick and easy as cornbread should be, this recipe takes 35 minutes from start to finish, and uses a handful of everyday ingredients. It is a made a little healthier, substituting yogourt for oil and honey for sugar. The result is a tender sweet and savoury bread, with real bits of fresh corn to munch on. Personalize the recipe with your own added touch: fresh herbs, jalapeños or shredded cheese, to make it really hit home. 🙂

Healthy Cornbread Recipe

  • Servings: 1 small loaf
  • Print
Ingredients: IMG_1452

  • 1 cup cornmeal
  • 1 cup unbleached flour (I used spelt, can also use gluten-free)
  • 1/4 cup honey
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup plain yogourt
  • 1/2 cup frozen sweet corn kernelsIMG_1453
  • 2 eggs or 1/4 cup egg whites, lightlybeaten.
  • Coconut oil for greasing
  • Optional: red chilli flakes, chopped jalepeno, shredded cheese to taste

Let’s goIMG_1457

  1. Preheat oven 400F. Lightly grease a baking pan or skillet.
  2. In a large mixing bowl, combine the dry ingredients. In another bowl, mix the honey yogourt, corn and eggs. Pour this mixture over the dry ingredients, and fold together until there are no dry IMG_1460spots (batter will still be lumpy). Pour the batter into the prepared baking dish.
  3. Bake until the top is golden brown, about 20-25 minutes. Remove the cornbread from the oven and let cool 10 minutes before serving.




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