Healthy Cornbread
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A Healthy Cornbread recipe made without sugar! Naturally gluten free and easy to make – this buttery cornbread is so delicious!
This healthy cornbread is a nutritious spin on the classic cornbread comfort food.
Made with cornmeal, oat flour, Greek yogurt, and a touch of honey to bring out the natural sweetness, this cornbread is the perfect pairing for a warm bowl of beef barley soup or a cozy bowl of turkey chili.
Liz’s Tips for the Best Healthy Cornbread
- Use a metal baking pan. If you use a ceramic baking dish or a dark metal pan, bake times will vary. Ceramic will take longer to bake, and dark metal will bake quicker.
- A well-greased cast iron skillet can also be used to bake this cornbread. The bake time will vary based on the size of the pan. Typically, it will take longer than a regular baking pan because it requires a longer time for the cast iron to heat up.
- The batter is quite thick, so tapping the pan on the counter before baking is the easiest way to spread and level the batter. When tapping it, hold both sides of the pan firmly and tap down so that the bottom of the pan contacts the counter evenly – do this several times and the batter will level out evenly. You can tap it on a carpeted surface for a quieter option.
Ingredients:
We recommend using a metal baking pan.
substitutions
Cornmeal – Finely ground whole grain cornmeal works best in this recipe.
Oat Flour – Oat flour adds a light and fluffy texture to this cornbread. It is available at most grocery stores or can be made at home very easily and inexpensively from old-fashioned rolled oats. Read my post How to Make Your Own Oat Flour for a full how-to.
Leavening – Because of the acidity in the Greek yogurt, this cornbread requires both baking soda and baking powder to rise.
Greek Yogurt – I like using whole milk Greek yogurt to add a little extra fat and moisture to the cornbread, but nonfat Greek yogurt works well too. Greek yogurt acts similarly to buttermilk in this recipe, adding a little acidity but with a boost of protein.
Honey – I think the flavor of honey works best in cornbread, but other liquid sweeteners can be used like agave or maple syrup.
Milk – Use any type of milk or milk alternative that you have on hand. Water would even work in a pinch.
Butter – Coconut oil can be used, but a rich, high-quality butter is going to yield the best flavor. Vegan butter also is a good option.
Egg – I did not test an egg replacement in this recipe.
Gluten Free – By ensuring that your cornmeal and oat flour are certified gluten-free, this recipe will be compliant with a gluten-free diet.
Dairy Free – This recipe can be made dairy-free by using a dairy-free butter (I would recommend Miyoko’s Creamery European-Style Cashew Milk Butter over coconut oil for the best flavor), using a plain dairy-free yogurt (I like Harmless Harvest), and using a milk alternative instead of dairy milk.
Other sizes– Using an 8×8 pan will work, but because the bread will be slightly thicker, it will take a few extra minutes to fully bake.
How to Make Healthy Cornbread
- Whisk dry ingredients to combine.
- Stir wet ingredients in with a spatula until no lumps or streaks.
- Pour batter into a prepared 9×9 baking pan. Tap on the counter to spread and level.
- Bake at 350° for 16-20 minutes.
Variations:
Add your favorite toppings and mix-in’s to make this cornbread your own. Here are some ideas:
- Try mixing in some shredded cheddar cheese and topping with sliced jalapenos.
- Chop up some fresh rosemary or thyme to add to the batter.
- Dice some fresh cranberries to mix in and make a delicious cranberry cornbread.
- Try doubling the honey if you like a sweeter bread, or top with a drizzle of honey
storage
Storing: Allow the cornbread to fully cool before storing in an airtight glass container or a resealable bag.
Cornbread can be stored on the countertop at room temperature for 5-6 days. Simply reheat in the microwave with a pad of butter when ready to enjoy.
Freezing: Place cooled and sliced cornbread in a resealable freezer bag, remove excess air, seal, and freeze for up to 2 months. Thaw at room temperature for 24 hours before enjoying.
What to Serve with This Cornbread
This cornbread is the perfect side dish to pretty much any meal, but we love it with our Healthy Pulled Pork or White Bean Chicken Chili.
It’s also great as a Thanksgiving side dish! We love it with our Herb Butter Turkey or Crockpot Turkey Breast.
Healthy Cornbread
Ingredients
- 1 ¼ cup finely ground cornmeal 200 g
- ¾ cup oat flour 85 g
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup plain Greek yogurt any %
- ⅓ cup milk or milk alternative
- ¼ cup unsalted butter melted
- ¼ cup honey
- 1 large egg
Instructions
- Preheat the oven to 350 degrees F. Lightly spray a 9×9 metal baking pan with oil and set aside.
- In a large mixing bowl, add the cornmeal, oat flour, baking powder, baking soda, and sea salt. Whisk to combine.
- Add the Greek yogurt, milk, melted butter, honey and egg to the bowl. Use a rubber spatula to stir together until there are no streaks or lumps of dry ingredients.
- Transfer the cornbread batter to the prepared 9×9 baking pan. Once transferred, tap the pan on the counter several times to spread and level the batter.
- Place in the oven and bake for 16-20 minutes (18 was perfect for my oven), or until the cornbread is golden on top and can be pierced with a toothpick and come out clean.
- Slice the cornbread and serve warm with butter and honey.
In the cornbread recipe, can you replace oat flour with almond flour?
No you absolutely can’t, I’m sorry! Oat flour and almond flour interact totally differently when baking. I would search for an almond flour specific cornbread. I don’t want you to waste your ingredients!
Made this to complement my chili and what a surprise it was absolutely delicious! Followed the recipe to the tea, felt good eating something healthy!