Healthy Cornbread Recipe (whole wheat) – with VIDEO
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.
So. I feel like I’m dying. I’ve been blessed with terrible seasonal allergies and they are blazing at an all-time high right now.
(Side note: I typed seasonable at first instead of seasonal. I guess maybe that sort of works, but really I think the congestion is just fogging my brain.)
Either that or I’m sick. I really can’t tell the difference for the months of April through…October? I survived the day on Zyrtec and DayQuil but really it shouldn’t be called surviving. I probably look like I got punched in the face. Things were compounded by the fact that we spent most of the day outside but I refuse to sit inside with the windows closed on a beautiful day. I just can’t do it!
Anyways, this has nothing to do with cornbread but it will explain any typos you may see in this post. Consider yourself warned.
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!
Used in this recipe:
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:
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.
Verdict: I love this healthy cornbread. The maple syrup not only adds sweetness but lends great flavor to the cornbread.
Husband’s take: Ben and the kids are literally obsessed with this cornbread.
Changes I would make: None.
Difficulty: Easy
jeff says
thanks for this easy to follow recipe. I wanted to make this but with white AP flour but only have whole wheat. Will give it a shot.
Rachel Gurk says
I hope you loved it!
Jeff Tripodi says
Love corn bread. This one is super easy to make and very healthy. Great flavor and texture, very moist, very satisfying. This is a home run in my book.
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a comment!
Sara says
Has anyone tried making it with whole milk? Does it sub okay?
Rachel Gurk says
That should work just fine! I hope you like them!
Venus R. says
I made this today as I was out of my usual whole wheat cornbread mix. I substituted dark agave instead of maple syrup. I wanted a flavor closer to sugar, but needed a low glycemic alternative.
It tasted good! It was just sweet enough without being too sweet and it was a little finer than the mix I usually buy, which has a coarse texture.
My sister-in-Law (who is very good at baking) said she liked this one even better than the other recipe, so I will make it again.
Rachel Gurk says
I’m so glad you liked it! Thanks for taking the time to come back and leave a comment!
Lee Anne Leland says
Easy to make and delicious to eat. What’s not to love?
Rachel Gurk says
I’m so glad you like it! Thanks for taking the time to come back and leave a comment!
Bonnie McGinnis says
I make this cornbread recipe frequently. Love it!
Rachel Gurk says
It’s so flavorful!
Lance says
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.
Rachel Gurk says
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.
Josie W says
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!
Rachel Gurk says
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!
Sara L says
Can this be made in muffin form? Or in an 8 x 8 square baking dish?
Rachel Gurk says
Yes! Baking time will change, but it will definitely work.
Jen says
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.
Rachel Gurk says
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.
denise says
I just use Grandma’s recipe.
DessertForTwo says
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
Susan says
Totally going to try this! I love cornbread that is mixed with whole wheat flour. The nutty flavor is incredible!
denise says
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. :)
Rachel Gurk says
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!
SM says
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
Rachel Gurk says
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!