Healthy Hearty Whole Wheat Cornbread
Sink your teeth into the wholesome goodness of Healthy Hearty Whole Wheat Cornbread, a deliciously nutritious twist on a classic comfort food. This recipe combines the nutty richness of whole wheat flour with the rustic charm of medium-grind cornmeal, creating a perfectly dense yet tender crumb. Naturally sweetened with honey (or maple syrup for a vegan option) and moistened with unsweetened applesauce and olive oil, this cornbread skips refined sugar and unhealthy fats without sacrificing flavor. The addition of almond milk and lemon juice mimics the tangy depth of buttermilk, making it dairy-free and endlessly versatile. Ready in just 30 minutes, this easy-to-make cornbread is ideal as a pairing for hearty soups, stews, or chili, or as a standalone treat with a hint of honey or vegan butter. A perfect fusion of healthy ingredients and down-home comfort, this recipe is one you'll want to bake on repeat!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Cornmeal (medium grind)
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsweetened almond milk (or dairy milk)
- 1 tablespoon Lemon juice or apple cider vinegar
- 2 tablespoons Honey (or maple syrup for vegan option)
- 1 large Egg (or flax egg for vegan option)
- 0.25 cup Unsweetened applesauce
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease or line an 8x8-inch baking dish with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, cornmeal, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, combine the almond milk and lemon juice. Let it sit for 5 minutes to create a 'buttermilk' effect.
Stir in the honey, egg, applesauce, and olive oil into the almond milk mixture until well incorporated.
Gradually pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix; the batter will be slightly thick.
Transfer the batter to the prepared baking dish and spread it into an even layer.
Bake in the preheated oven for 18-22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cornbread to cool in the pan for at least 10 minutes before slicing.
Serve warm or at room temperature. Enjoy it as a side dish to soups, stews, or chili, or on its own with a drizzle of honey or a dollop of butter!
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 42.0 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 529 mg | 41% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 960 mg | 20% | |
*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.
