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
Ingredients
- ¼ cup pure maple syrup
- 1 cup milk (I use 2%, any type is fine)
- ¼ cup olive oil
- 2 eggs
- 1 ¼ cups whole wheat flour
- ¾ cup cornmeal (fine ground, not coarse)
- 2 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 400°F. Spray a 8- or 9-inch glass pie plate with nonstick cooking or baking spray.
- In a medium mixing bowl, whisk together maple syrup, milk, olive oil and egg whites.
- Add dry ingredients and whisk together until combined. Don’t overmix. Batter will be quite thin.
- Pour batter into prepared pan. Bake for 20 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cut into slices or wedges and serve.
Notes
- If you prefer, substitute all-purpose flour for the whole wheat flour, or a combination of the two. For a more traditional appearance, use white whole wheat flour or all-purpose flour.
- Maple syrup: Be sure to use pure maple syrup, not pancake syrup. You can substitute ¼ cup granulated sugar for the maple syrup, if you prefer.
- Oil: If you use extra virgin olive oil, you can definitely taste it in the corn bread. If you prefer, vegetable or canola oil can be used instead of olive oil.
- Bread can be baked in an 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 make this cornbread recipe frequently. Love it!
It’s so flavorful!
How bout a milk alternative? I am concerned about changing the flavor but I am lactose intolerant and lactose free milk doesn’t work for me. I use almond milk, coconut milk and flax milk for.
I haven’t tried that. This cornbread doens’t have an ultra-traditional flavor as it is because of the whole wheat flour and the maple syrup, so you’d probably be okay using an unflavored, unsweetened almond milk.
This sounds amazing! We are whole-wheat eaters and we never get cornbread because I’ve never found a good recipe. Can I replace the maple syrup with honey, you think? So excited to try this!
I think honey would work great in place of maple syrup. Let me know if you try it, I’d love to hear how it turns out!
Can this be made in muffin form? Or in an 8 x 8 square baking dish?
Yes! Baking time will change, but it will definitely work.
I just made this today and I absolutely love it! I love being able to eat something a little healthier and sweetened naturally! Thank you for sharing :) I will definitely be adding this one to my recipe book.
Yay! I’m so glad you liked it! Your comment brought a huge smile to my face — thanks for taking the time to come back and share your experience.
I just use Grandma’s recipe.
This recipe couldn’t come at a better time!! I’ve been wanting to make cornbread for Camille, but wanted a natural version! i can’t wait to make it!
I hope you feel better soon!! <3
Totally going to try this! I love cornbread that is mixed with whole wheat flour. The nutty flavor is incredible!
This is one of those times I’m a purist–Southern cornbread is the best.
Not saying yours isn’t good, the ingredients sound nice, but it’s not what you’d get in the South, and that’s what I’m conditioned to eating. :)
I knew someone would express these sentiments! I totally respect that it’s not for everyone :) I’d love to know what recipe you use!
Hi Rachel,
Can you advise on what can be substituted in place of eggs? I am a vegetarian and we do not use eggs.
Thank you
SM
I’ve never tried it but I’ve heard good things about a flax egg – The basic ratio is 1 tablespoon of ground flax seeds and 3 tablespoons of water to replace 1 egg. Good luck!