Description
This healthy cornbread recipe features finely ground cornmeal and oat flour combined with Greek yogurt and honey for a moist, flavorful bread. Baked to golden perfection, it offers a nutritious twist on traditional cornbread, making it a perfect side for any meal or a wholesome snack.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cup finely ground cornmeal (200 g)
- ¾ cup oat flour (85 g)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- ½ cup plain Greek yogurt (any %)
- ⅓ cup milk or milk alternative
- ¼ cup unsalted butter, melted
- ¼ cup honey
- 1 large egg
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×9 inch metal baking pan with oil and set aside to prepare for the batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the finely ground cornmeal, oat flour, baking powder, baking soda, and sea salt until fully combined.
- Add Wet Ingredients: Add the plain Greek yogurt, milk or milk alternative, melted unsalted butter, honey, and the large egg to the bowl. Use a rubber spatula to mix everything together until the batter is smooth with no dry streaks or lumps.
- Transfer Batter: Pour the cornbread batter into the prepared baking pan. Tap the pan gently on the countertop several times to evenly spread and level the batter.
- Bake: Place the pan in the oven and bake for 16 to 20 minutes. The ideal time is about 18 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Serve: Once baked, remove from the oven and allow to cool slightly. Slice the cornbread into 16 pieces and serve warm with butter and honey for extra flavor.
Notes
- You can substitute oat flour with other gluten-free flours if preferred, but oat flour adds a nice texture and nutrition.
- Use any milk alternative like almond or oat milk for a dairy-free version, adjusting the fat content as needed.
- Make sure to finely grind the cornmeal for a smoother texture in the cornbread.
- Check for doneness starting at 16 minutes as ovens vary and overbaking can dry out the bread.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice (approx. 1/16 of recipe)
- Calories: 130
- Sugar: 5g
- Sodium: 150mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
