Excellent and Healthy Cornbread
Whip up a batch of "Excellent and Healthy Cornbread" for a guilt-free twist on a classic comfort food! This wholesome recipe combines the hearty flavors of yellow cornmeal and whole wheat flour with natural sweeteners like honey or maple syrup, making it the perfect choice for health-conscious bakers. Moist and flavorful, thanks to unsweetened applesauce and a splash of almond milk, this cornbread is easily adaptable for vegan diets using flax eggs and plant-based ingredients. Ready in just 35 minutes, it’s a quick and nutritious bake, perfect as a side dish for soups, chilis, or even as a standalone snack. Enjoy it warm with a dollop of Greek yogurt or a drizzle of honey and make every bite a deliciously healthy indulgence!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk (or any milk of your choice)
- 1 teaspoon Apple cider vinegar
- 3 tablespoons Honey (or maple syrup for a vegan option)
- 2 Eggs (or flax eggs for a vegan option)
- 0.25 cup Unsweetened applesauce
- 2 tablespoons Coconut oil (melted and slightly cooled)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease an 8-inch square baking dish or line it with parchment paper.
In a medium mixing bowl, whisk together the yellow cornmeal, whole wheat flour, baking powder, baking soda, and salt until combined. Set aside.
In a small bowl or measuring cup, combine the almond milk and apple cider vinegar. Let it sit for about 2 minutes to create a buttermilk substitute.
In a separate large mixing bowl, whisk together the eggs (or flax eggs, if using), honey (or maple syrup), unsweetened applesauce, and melted coconut oil.
Slowly stir the almond milk and vinegar mixture into the wet ingredients until combined.
Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to overmix.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cornbread cool in the pan for about 10 minutes before slicing and serving.
Serve warm on its own or with your favorite healthy toppings, like a drizzle of honey or a dollop of Greek yogurt.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3471 mg | 151% | |
| Total Carbohydrate | 273.5 g | 99% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 59.3 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 550 mg | 42% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1061 mg | 23% | |
*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.
