Corn bread is one of those things that just pairs up with chili so perfectly. Nothing else really fills that void. Like chocolate and peanut butter – there is no better match. So on Monday I made a batch of vegan veggie and bean chili and that coincidentally meant that I had to whip up a batch of my healthy corn bread. I’ve been mixing this recipe up trying to make it healthier v. my standard I’ve always used and this one was good enough to “blog” about. Plus with the addition of Greek yogurt… it has protein, which as a vegetarian, I really focus hard on getting enough in my diet. No oils, butters necessary!
This comes together pretty fast and then you need to bake. I like it a bit on the toastier side of golden but you can certainly adjust your baking time and once the bread is done (insert a toothpick to check) you can remove it. Let it cool for a few minutes then serve it up. My family loves it with honey butter (mix butter with a few teaspoons of raw honey or maple syrup) until blended. I’ve always loved corn bread muffins… the graininess and texture captured my attention during a college internship many years ago and I’ve remained a devout fan. I hope you enjoy this recipe as much as we have and make it the next time you whip up a batch of your favorite chili.
— Knead to Cook