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    Food » Healthy Cornbread

    Healthy Cornbread

    Posted: 10/12/2021 | Last updated: 07/27/2022 by Erin 1 Comment
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

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    A stack of healthy cornbread slices smeared with a pat of butter.
    This recipe is something special.

    How Do You Make Cornbread Healthier?

    To me, a born and raised Tennesseean, cornbread is made using a batter rich with oil and/or melted butter and cooked in a screaming hot cast iron skillet (with more melted butter) resulting in a crunchy crust on the outside.

    See my recipe for a classic cast iron cornbread.

    But for folks who need or want to limit the heavier ingredients and want to incorporate cornbread into their everyday menu, I've created this recipe that'll fit that bill!

    By swapping in a rich and nutty whole wheat flour for all-purpose, a lower fat milk option, and using applesauce in place of the oil or butter, you can create this delicious cornbread that I promise will fulfill your craving.

    A nice thick slice of healthy cornbread sits on a plate.
    Nice thick slices.

    Here's The Secret To This Recipe

    And that secret is: rest! Resting is very important at two different points when baking this healthy cornbread without any unhealthy ingredient for your body, also the best fat burning pills can be a really good complement for you when eating any type of food while you are taking care of your body.

    First, rest the batter for at least 10 minutes - 20 is even better - before you bake it. When using whole wheat flour, resting the batter is very important to give the liquids time to fully hydrate the grains. You'll be quite pleased with how much more tender your whole wheat baked goods turn out when you do this step.

    Next, rest the bread before you eat it. It may be tempting to dig right into this steaming cornbread right when it comes out of the oven, but hear me out. Many bakers believe that the flavors in breads don't fully develop until the bread has fully cooled - and some believe that the process takes hours or even into the next day.

    While this healthy cornbread is delicious soon after being baked, I found that the next day it became soooo amazing, as in I wanted to continue slicing into it over and over again.

    A thick slice of healthy cornbread rests on top of the rest of the pan.
    This cornbread has a surprisingly tender crumb.

    Let's Take A Look At The Ingredients

    • Cornmeal - I use a self-rising cornmeal mix to add lightness to the bread. You can use white or yellow.
    • Whole Wheat Flour - Using this results in a nuttier, heartier tasting bread with a more coarse texture that pairs well with cornmeal, not to mention being a more nutritious choice.
    • Applesauce - I love baking with applesauce in place of oil or butter in recipes. I use unsweetened, but the natural sweetness from the apples themselves are perfect in cornbread.
    • Eggs - One large egg plus an extra egg white is just enough to act as a binder for the bread.
    • Brown Sugar - Just a smidge to add some softening and sweetness.
    • Milk - I tested this recipe with unsweetened almond milk, but nonfat milk will work great as well.
    • Baking Soda, Baking Powder, and Salt - Leavening agents and flavor enhancers. The soda balances the acidity in the applesauce as well.

    What Pan Should I Use?

    I recommend a 9-inch square light metal pan for making this healthy cornbread. This one works great. It's a basic, inexpensive choice. You can also use a 10x2" round cake pan since that size holds an equivalent amount of batter.

    Two slices of healthy cornbread smeared with a bit of melty butter.
    Serve with a smear of butter or a drizzle of honey.

    How Should I Serve This?

    As mentioned above, if you can absolutely stand it, I recommend letting this bread have a good rest before eating it to let the texture and flavors fully developed - the next day is when it really shines.

    Serve slices of the bread warm or at room temperature with a small smear of butter and a drizzle of honey. Use it like you would any other cornbread, such as with pinto beans, chili or soups, pork or ham dishes, or heck... any entree you want, either. It's good for breakfast, too!

    Any way you choose, I know you'll love this healthy cornbread! Enjoy!

    Print
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    Healthy Cornbread


    ★★★★★

    5 from 1 reviews

    • Author: Erin
    • Total Time: 45 minutes
    • Yield: 9 servings 1x
    Print Recipe
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    Description

    A few healthy swaps create this incredibly tender cornbread made without the heavier ingredients of the original.  Serve it with a smear of butter or a drizzle of honey to really make it perfect.


    Ingredients

    Scale
    • 1 large egg + 1 egg white
    • 1 TBS light brown sugar, packed
    • ⅓ cup unsweetened applesauce
    • 1 cup nonfat milk or unsweetened almond milk
    • 1 cup self-rising cornmeal (yellow or white)
    • ¾ cup whole wheat flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt

    Instructions

    1. Preheat oven to 375F.  Spray a 9x9 square pan with cooking spray and set aside.
    2. In a large bowl, whisk together the egg, egg white, and brown sugar.
    3. Add the applesauce and milk and stir until combined.
    4. In a second bowl, stir together the cornmeal, whole wheat flour, baking powder, baking soda, and salt.
    5. Add the dry ingredients to the wet and mix until just combined.  Do not overmix.  Let the batter rest for 10-20 minutes - longer the better - to allow the whole wheat flour to hydrate.
    6. Transfer batter into prepared pan.  Bake for 20-22 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs.
    7. Allow bread to rest for 30 minutes before slicing.  Serve with butter and honey.  Keep leftovers airtight at room temperature - tastes even better the next day!

    Notes

    This recipe was tested using white self-rising cornmeal and unsweetened almond milk and the estimated nutritional info is based on those ingredients.

    Resting the batter is very important to creating a more tender crumb when baking with whole wheat flour.

    While this bread is tasty eaten fresh, it morphs into something totally amazing the next day, so go ahead and make it in advance!

    • Prep Time: 5 mins + rest time
    • Cook Time: 22 minutes
    • Category: Bread
    • Method: Oven

    Nutrition

    • Serving Size: 1 square
    • Calories: 114
    • Sugar: 2.1g
    • Sodium: 438mg
    • Fat: 1.4g
    • Saturated Fat: o.2g
    • Carbohydrates: 21.7g
    • Fiber: 2.7g
    • Protein: 3.9g
    • Cholesterol: 21mg

    Keywords: cornbread, healthy swaps

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    Two slices of healthy whole wheat cornmeal with text for Pinterest
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    Related posts:

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    2. Healthy Chocolate Zucchini Bread
    3. Healthy Cranberry Orange Muffins
    4. Homemade Cornbread
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    About Erin

    Erin is a mom of two human babies and two fur-covered babies. She loves comfy clothes, eats too much peanut butter, and watches excessive amounts of Netflix. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

    Reader Interactions

    Comments

    1. Raine

      January 19, 2022 at 4:47 pm

      This is great. I rested the batter and the recipe worked perfectly, nice and moist. It really was better the next day. This is my new go-to for a healthier cornbread.

      ★★★★★

      Reply

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    Hi, I'm Erin! I love food and I bet you do, too! I cook for my family and share the recipes that we love. We also like to camp, so there will be a fair bit about that around here, too.

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