Healthy corn bread.

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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.

Ingredients:

1 cup of cornmeal (I used organic, whole grain)
1 cup of white whole wheat flour (King Arthur brand) – you can use All purpose or whole wheat
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons of maple syrup (honey would work also)
2 eggs
1 cup of vanilla Greek yogurt (plain would also work)  I used Cabot Vanilla Bean.
1 teaspoon vanilla extract

Optional Mix-in ideas:  1 cup of corn or  diced jalapeños

Directions:

Preheat your oven to 375 degrees.  Spray an 8×8 glass baking dish (or you can make these into muffins) with baking spray. Combine the dry ingredients through salt with a whisk.  Set aside.  In your stand mixer, blend the syrup, eggs, yogurt and vanilla.  Then carefully incorporate your dry ingredients to the wet and blend well.  Pour your batter into your prepared pan and bake for 20-26 minutes or so depending on your oven.  To test for doneness, insert a toothpick and if it comes out clean, it’s complete.  Remove and let cool for a few moments before cutting.

— Knead to Cook

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8 Comments

  1. I was looking for a healthier version of cornbread (i LOVE cornbread….) and I am so glad that I stumbled upon yours. The batter itself was SOOO tasty I couldn’t wait for them to come out of the oven! I used coconut milk unsweetened yogurt and used honey. It had the perfect lightness of sweetness that I like in a cornbread.

    I will definitely be making this again!

  2. Delicious, healthy recipe! Comes together fast and with little effort 🙂 I used honey and normal whole wheat flour. A bit denser than normal corn bread but to be expected with whole wheat flour. I used one 5.3 oz Danon Light and Fit Greek Vanilla yogurt and added a little water to get the desired batter like texture. Batter was super tasty as we’re the muffins! (I opted to use paper lining cups, definitely will skip those and just spray the muffin tin next time. Half the muffin was stuck to the paper 🙁 ) A+ recipe, will be making again and again!

    1. Carrie, Glad you loved the recipe and made it work for you. Hate when muffins stick to the liners… I’m with you. Wishing you a great weekend! oxo

  3. This recipe looks good! Want to make these along with some chili. How many muffins does 1 batch make?

  4. Hi! If I only have about 1/2 cup of flour (or maybe more) can I sub the rest for more corn meal? Thanks!

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