Healthy Cornbread Recipe (whole wheat)
Posted: 05/13/2016
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Serve up a slice of cornbread with your chili….without the guilt! This slimmed-down healthy cornbread is just as satisfying as traditional cornbread, and you can feel better about eating it.
About this healthy cornbread
I made some simple swaps to make this cornbread a little healthier than traditional cornbread.
- whole wheat flour instead of all-purpose
- maple syrup instead of granulated sugar
- olive oil instead of canola oil
Now, it’s not like you’re eating celery or anything, but it’s certainly a less indulgent way to enjoy cornbread. We hardly ever eat chili without cornbread, so it’s nice to have something a little lighter to accompany the chili.
If you don’t eat a lot of whole wheat flour and are not used to the texture and density of it, start off by using half whole wheat and half all-purpose, or use a white whole wheat flour.
You could also make this into muffins! Pour into a muffin pan and reduce baking time (I’d start with 15 or 16 minutes and go from there).
This would be great with jam, too! Try it with strawberry freezer jam or orange marmalade!
More Quick Breads Using Whole Wheat Flour
I substitute whole wheat flour for white all purpose flour whenever I can. It’s much more nutritious and adds an extra layer of hearty flavor. Here are some of my favorite recipes:
- Pumpkin Streusel Bread
- Whole Wheat Banana Bread
- Healthy Pumpkin Chocolate Chip Bread
- Whole Wheat Applesauce Bread with Walnuts
- Whole Wheat Biscuits with Cornmeal, Cheddar, and Black Pepper
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Serve up a slice of cornbread with your chili….without the guilt! This slimmed-down healthy cornbread is just as satisfying as traditional cornbread, and you can feel better about eating it.
Ingredients
- 1/4 cup real maple syrup
- 1 cup skim milk
- 1/4 cup olive oil
- 2 egg whites
- 1 1/4 cup whole wheat flour
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400°F. Spray a 8- or 9-inch pie plate with nonstick cooking or baking spray.
- In a medium mixing bowl, whisk together maple syrup, milk, olive oil and egg whites.
- On top of wet ingredients, add dry ingredients and whisk together until combined. Don’t overmix.
- Pour batter into prepared pan. Bake for 20-25 minutes or until golden brown and a knife inserted in the center comes out clean.
Nutrition Information
Serving: 1slice, Calories: 165kcal, Carbohydrates: 25g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Sodium: 176mg, Fiber: 2g, Sugar: 6g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Adonna Puckett says
I’m from and in Deep South. We don’t sweeten our cornbread. At all.
What do I replace it with, maybe more cornmeal?
Rachel Gurk says
I haven’t tested this without sweetener so I can’t guarantee it will turn out as sugar/honey can affect texture as well as taste. Let me know if you give it a try!
Brian T Truax says
I have been making this recipe for years now and it is hands down the best cornbread going! What’s not to like. Quick, easy, nutritious, and delicious. I do use the entire egg but find that the cornbread turns out just fine.
Thanks Rachel!
Rachel Gurk says
I’m so glad you like it! Thanks for taking the time to leave a review!
Emma says
How can i make this with much less syrup? Since it’s liquid i think there must be something I need to add to balance it out.
Rachel Gurk says
I haven’t tested it, so I’m not sure. I think you could just reduce it slightly and it would still turn out okay, but I haven”t tested it. Let me know if you give it a try.
Roxanne Cole says
I had to cook it longer because of it’s density but it was delicious. I added a Jalapeno pepper.
Rachel Gurk says
So glad you enjoyed it!
Alicia Murray says
I really liked the recipe and will use it again.
Rachel Gurk says
I’m so glad it was a hit!
Drew says
I found this on the web. I’m used to cooking with whole wheat flour but this recipe made a dense rather flavorless bread. I would not make it again.
Rachel Gurk says
Sorry to hear that this wasn’t a home-run for you!
Theresa Putz says
I don’t like sweet cornbread, can I omit the maple syrup? The recipe looks great, however! Thx!
Rachel Gurk says
Probably, but I haven’t tested it that way! It may affect the texture.