Chef Boy I Be Illinois Moist and Healthy Cornbread
Get ready to indulge in the perfect balance of flavor and nutrition with "Chef Boy I Be Illinois Moist and Healthy Cornbread." This recipe reimagines traditional cornbread as a guilt-free delight, featuring wholesome ingredients like yellow cornmeal, whole wheat flour, and creamy Greek yogurt for a tender, moist texture. Naturally sweetened with a touch of honey or maple syrup, this cornbread skips the refined sugars without compromising on taste. Optional fresh or frozen corn kernels add a delightful burst of texture, while the use of low-fat milk or plant-based alternatives keeps it light and versatile. Perfectly golden and ready in just 30 minutes, this easy-to-make cornbread pairs wonderfully with soups, stews, or as a standalone treat, drizzled with extra honey. A quick, healthy twist on a classic favorite that’s perfect for any meal!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Greek yogurt (plain, non-fat or low-fat)
- 0.5 cup Milk (low-fat or plant-based)
- 0.25 cup Honey or maple syrup
- 2 large Eggs
- 2 tablespoons Unsalted butter (melted) or coconut oil
- 0.5 cup Fresh or frozen corn kernels (optional for added texture)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish or line it with parchment paper.
In a large mixing bowl, combine the yellow cornmeal, whole wheat flour, baking powder, baking soda, and salt. Whisk together to evenly distribute the dry ingredients.
In a medium mixing bowl, whisk together the Greek yogurt, milk, honey or maple syrup, eggs, and melted butter or coconut oil until smooth and well blended.
Gradually pour the wet ingredients into the bowl of dry ingredients. Gently mix until just combined. Be careful not to overmix, as this can make the cornbread dense.
If using, fold in the fresh or frozen corn kernels for added texture and sweetness.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake in the preheated oven for 18-22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and allow the cornbread to cool in the pan for 10 minutes before slicing and serving.
Serve warm, drizzled with extra honey if desired, or enjoy it as a side with your favorite dishes!
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.3 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 199 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
