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).
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:
- 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
- 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.
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.
Husband’s take: Ben and the kids are literally obsessed with this cornbread.
Changes I would make: None.