Good-for-You Cornbread


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  • Cooking spray
  • 1 1/4 cups finely ground cornmeal
  • 1/2 cup white whole-wheat flour or gluten-free flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter or coconut oil, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup plain nonfat Greek yogurt
  • 2 tablespoons honey
  • 1/4 cup nonfat milk


  1. Preheat oven to 350°. Coat an 8-inch square pan with nonstick cooking spray.
  2. In a medium bowl, whisk cornmeal, flour, baking powder, baking soda, and salt.
  3. In a different medium bowl, whisk butter, egg, and vanilla. Stir in Greek yogurt, mixing out all large lumps. Stir in honey.
  4. Alternate between adding milk and cornmeal mixture. Begin and end with cornmeal mixture. Stir until incorporated (works best if cornmeal mixture is added in 3 parts).
  5. Pour batter into the pan and bake for 18-20 minutes. Cool in the pan for 15 minutes before removing and slicing.

Nutritional Information

Serving Size: 2-3 people
Total Fat: 7 g
Saturated Fat: 2 g
Trans Fat: 0 g
Sugar: 5 g
Sodium: 40 mg
Carbs: 18 g
Protein: 14 g


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