Serve up a slice of cornbread with your chili….without the guilt! This healthy cornbread recipe 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
Healthy Cornbread Recipe (whole wheat)
Ingredients
- ¼ cup pure maple syrup
- 1 cup milk
- ¼ cup olive oil
- 2 egg whites (or 1 egg)
- 1 ¼ cups whole wheat flour
- ¾ cup cornmeal
- 2 teaspoons baking powder
- ¼ 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 toothpick inserted in the center comes out clean.
Notes
- if you prefer, substitute all-purpose flour for the whole wheat flour, or a combination of the two.
- Bread can be baked in a 8 inch square pan if you prefer.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I’m from and in Deep South. We don’t sweeten our cornbread. At all.
What do I replace it with, maybe more cornmeal?
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!
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!
I’m so glad you like it! Thanks for taking the time to leave a review!