Healthy Cornbread – Recipe enthusiasts

Once I made my Spicy Chicken Chili, I had to make a healthy version of cornbread to go with it. This healthy cornbread is made with a mixture of half cornmeal, and half flour so it gives the soft crumbly texture we love in a cornbread. A bit of honey gives it a touch of sweetness, which makes it the perfect pairing for chili. The next time you make chili, soup, or stew on a cold winter night, prepare to make this healthy cornbread as well! It’ll elevate your comforting meal and top off the night. 

Normal cornbread can have up to a cup of sugar in it, not to mention butter and full fat milk. Lots of calories that really aren’t needed when you can make healthy cornbread taste this good. Instead of ⅔ – 1 cup of white sugar, I used 2 tbsp of brown sugar and 1.5 tbsp of honey to slightly sweeten the cornbread. That’s less than ¼ cup of sugar in total. It’s a much better alternative – great for diabetics as well. 

Three reasons why you need to make this recipe! 

It’s only 100 calories per serving. 

As long as you don’t lay on the butter, this cornbread is a great healthy staple to add to your soups or stews. You can use spray butter or a light whipped margarine if you can’t have cornbread without the buttery taste. Either way, it’s still light on calories, but full of flavor. 

It’s a fan favorite.

Seriously- everyone that has tried this cornbread raves about it. Even those that didn’t know it was healthy. Sneak it into your families’ lives to keep them happy and healthy. 

Healthy cornbread is made with very basic ingredients. 

If you make a lot of my other recipes, then you likely have all of these ingredients on hand. The only thing you may need to buy is the actual cornmeal. And there are only 5 steps, including the baking. You’ll have healthy cornbread on the table in no time. 

Ingredients you need to make Healthy Cornbread: 

• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/3 cup unsweetened apple sauce
• 2 Tbsp brown sugar
• 1 egg
• 1 egg white (I use the carton of liquid egg whites)
• 1.5 Tbsp honey
• 1 cup unsweetened almond milk

How to make Healthy Cornbread (step by step): 

1. Preheat the oven to 375F, and spray a 9 inch baking dish with nonstick spray.
2. In a bowl whisk together the egg, egg white, and brown sugar. Add in the honey, apple sauce, and milk, and mix well.
3. Stir in the cornmeal, flour, baking powder, and baking soda.
4. Pour it into the nonstick dish and bake in the oven for about 25 minutes.
5. Let cool for 10 minutes then cut into 12 squares. 

Makes 12 servings. Nutrition info for 1 serving: Calories 102,  Fat 1 g, Saturated fat .14 g,  Carbs 21 g,  Fiber 1.3 g, Sugars 3.5 g, Sodium 118 mg, Protein 3 g. 

WW Points 

• Yellow corn meal 13 points 
• All purpose flour 13 points 
• Baking soda and baking powder 0 points
• Unsweetened apple sauce 0 points
• Brown sugar 5 points 
• 1 egg and egg white 0 points 
• Honey 8 points
• Unsweetened almond milk 1 point 

3 points per serving based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

3PP, 3SP on blue, green & purple 

Different ways to change up this recipe: 

• Add some whole, sweet corn and diced jalapenos for a southwestern flare.
• Make these into cornbread muffins by baking the batter in a 12 cup muffin tin. Just reduce the baking time to about 15-18 minutes. 
• Since eggs are zero points, you can use 2 eggs instead of 1 egg and 1 egg white if you don’t have the carton of liquid egg whites. 
• To make these gluten free, use a gluten free all purpose flour blend and increase the baking powder to 1.5 tsp. 
• If you don’t like sweet cornbread, take out the brown sugar and add diced green chilis and/or jalapenos. It’s still a great base for Mexican cornbread. Still leave the honey in the recipe though, it brings out the classic cornbread flavor. 
• If you want it a little sweeter, melt 1 tsp of honey in the microwave (so it’s easy to drizzle) and drizzle it over the baked cornbread right when it comes out of the oven. The heat will help it seep into the cornbread, adding a bit of sweetness. 

Tips and Tricks for Making Healthy Cornbread: 

• Best stored in a sealed container and after day 1 in the fridge.
• You can use self rising flour instead of using all purpose flour, baking powder, and baking soda. You could also try substituting Kodiak’s Buttermilk Pancake mix for the all purpose flour, baking powder, and baking soda. It’ll add a little extra protein. 
• You can use 1% low fat milk instead of almond milk if you prefer. 
• If you have a cast iron skillet, definitely use it for this healthy cornbread. Put the cast iron skillet in the oven while it’s preheating. Carefully pull the skillet out when you’re ready to pour the cornbread batter in. You want the cast iron skillet piping hot when you pour the batter in. It gives the cornbread edges a yummy, buttery crust. 

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