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.
- 1 large egg + 1 egg white
- 1 TBS light brown sugar, packed
- 1/3 cup unsweetened applesauce
- 1 cup nonfat milk or unsweetened almond milk
- 1 cup self-rising cornmeal (yellow or white)
- 3/4 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 375F. Spray a 9x9 square pan with cooking spray and set aside.
- In a large bowl, whisk together the egg, egg white, and brown sugar.
- Add the applesauce and milk and stir until combined.
- In a second bowl, stir together the cornmeal, whole wheat flour, baking powder, baking soda, and salt.
- 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.
- 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.
- 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!
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
- 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