Healthy Cornbread

5 from 31 votes

You're going to love this healthy cornbread recipe! Just like Jiffy, but way better, this southern cornbread recipe is delicious, has the best crumbly texture, and is subtly sweet. This traditional cornbread is the perfect addition to any dinner and is a great side dish or snack for the whole family!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Baking, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 125kcal

Author: Anjali Shah

Equipment

Ingredients

1 cup whole wheat flour
1 cup cornmeal
2 tsp baking powder
1 tsp salt
1 cup low fat milk
1 tbsp lemon juice
¼ cup honey or maple syrup
2 eggs
¼ cup oil

Instructions

Preheat the oven to 338 degrees Fahrenheit or 170 degrees Celsius. Line an eight-inch square baking pan with wax paper. Set aside.
In a medium mixing bowl add the flour, cornmeal, baking powder and salt. Whisk together until combined. Set aside.
In a separate mixing bowl whisk together the milk, lemon juice, honey, eggs and oil. Whisk until well combined.
Pour the milk mixture into the flour mixture and stir until the batter is smooth with no lumps.
Fill the prepared cake tin with the cornbread batter.
Bake the cornbread for 15-25 minutes or until an inserted toothpick comes out clean. Note: Depending on what type of milk you use, you may need to start checking around the 15 minute mark to see if your cornbread is done. Typically, regular milk will cause the cornbread to cook more quickly, and a plant based milk will cause the cornbread to cook less quickly.
Remove the cornbread from the oven and allow it to cool in the tin for five minutes before moving to a cooling rack.
Cut into sixteen equal pieces.

Video

https://youtu.be/ZBJKyIeGgow

Notes

Be careful not to overcook the cornbread. But depending on your oven calibration and your altitude, you may need to bake this at 400 degrees for 20-25 minutes to get this to turn out properly and not be undercooked. (higher altitudes will need longer baking time/higher temps).
Cook until the cornbread is golden brown.
Do not overmix the cornbread batter or the cornrbead will be rubbery.
Store in an airtight container in a dry place for up to three days.
Freeze the cornbread in the freezer for up to two months.
To make this recipe gluten free substitute gluten free flour 1:1 for whole wheat flour.
To make this recipe vegan, substitute the milk for unsweetened almond milk or soy milk, remove the eggs and substitute with ½ cup apple sauce and an additional tsp of baking powder (3 tsp in total) and ¼ cup sugar instead of honey.

Nutrition