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Healthy Cornbread Recipe

Healthy Cornbread

Wholesome Cove
This healthy cornbread recipe delivers everything you love about the classic — a golden crust, tender crumb, and just the right touch of sweetness — made with whole wheat flour, whole grain cornmeal, Greek yogurt, and raw honey instead of refined flour, butter, and sugar. It comes together in one bowl in about 10 minutes of hands-on time and bakes up perfectly moist, lightly crispy on the edges, and wholesome enough to feel good about serving to the whole family.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 9 squares
Calories 165 kcal

Equipment

  • 8x8-inch baking pan - Glass or light-colored metal; glass may need 2-3 extra minutes
  • Large mixing bowl - For dry ingredients
  • Medium mixing bowl - For wet ingredients
  • Whisk
  • Rubber spatula or wooden spoon - For folding batter without overmixing
  • Measuring cups and spoons
  • Kitchen scale - (optional) Recommended for consistent results
  • Oven thermometer - (optional) Ensures accurate baking temperature
  • Toothpick or cake tester - For checking doneness
  • Wire cooling rack - For even cooling
  • Parchment paper - (optional) Prevents sticking and simplifies cleanup

Ingredients
  

  • 1 cup whole wheat flour - 120g; white whole wheat flour works for a lighter texture
  • 1 cup whole grain yellow cornmeal - 170g; medium-grind stone-ground recommended
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 2 large eggs - Room temperature preferred
  • ½ cup plain Greek yogurt - 120g; full-fat or low-fat both work
  • ¾ cup milk - 180ml; whole, low-fat, or unsweetened almond milk
  • 3 tbsp extra light olive oil - 45ml; or substitute melted coconut oil
  • 3 tbsp raw honey - 63g; maple syrup works as a substitute

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease an 8x8-inch baking pan with olive oil or cooking spray, and optionally line with parchment paper for easy removal.
  • In a large bowl, whisk together the whole wheat flour, cornmeal, baking powder, baking soda, and salt until evenly combined. Create a well in the center of the dry ingredients.
  • In a medium bowl, whisk together the eggs, Greek yogurt, milk, olive oil, and honey until smooth and the honey is fully dissolved.
  • Pour the wet ingredients into the well in the dry ingredients and fold gently with a rubber spatula using 15–20 strokes until just combined — batter will be slightly lumpy. Do not overmix.
  • Scrape the batter into the prepared pan, spread into an even layer, and tap the pan gently on the counter a few times to release air bubbles.
  • Bake on the center rack for 22–27 minutes, until the edges pull away slightly, the top is golden brown, and a toothpick inserted in the center comes out with just a few dry crumbs.
  • Transfer the pan to a wire rack and cool for at least 15–20 minutes before cutting into 9 squares (3x3 grid). Serve warm, plain or with a drizzle of honey.

Notes

  • Don't overmix: Stop stirring as soon as the dry streaks disappear — overmixing causes dense, rubbery cornbread.
  • Room temperature ingredients: Pull eggs and yogurt from the fridge 20–30 minutes before baking for best results.
  • Measure flour correctly: Spoon flour into the measuring cup and level off; scooping directly can add up to 30% more flour.
  • Cornmeal choice matters: Use medium-grind stone-ground whole grain cornmeal — very fine cornmeal makes it cake-like; very coarse can be gritty.
  • Test early: Start checking at 22 minutes; overbaked whole grain cornbread dries out quickly.
  • Warm your honey: If honey is thick or crystallized, microwave for 10 seconds to make it easy to pour and incorporate.
  • Cast iron option: Preheat a well-seasoned cast iron skillet for 5 minutes in the oven, oil it, then pour in batter for a crispy golden crust.
  • Storage: Keep in an airtight container at room temperature for up to 2 days, refrigerated for up to 5 days, or freeze individual squares for up to 3 months.
  • Reheating: Wrap in a damp paper towel and microwave 20–30 seconds, or warm foil-wrapped squares in a 325°F oven for 10–15 minutes.
  • Make-ahead tip: Mix wet and dry ingredients separately up to 24 hours in advance; combine and bake just before serving.

Nutrition

Serving: 1SquareCalories: 165kcalCarbohydrates: 24gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 120mgFiber: 2.5gSugar: 5gVitamin A: 3IUCalcium: 8mgIron: 6mg
Keyword cornbread with honey, easy cornbread recipe, Greek yogurt cornbread, healthy cornbread, whole grain cornbread
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