This healthy cornbread is completely flourless!
Southern Comfort Food
If you were to peek inside the kitchen pantry of my childhood, I guarantee you’d find at least one box of Jiffy corn muffin mix. Although we rarely ate packaged foods (my mom preferred to cook from scratch), the Jiffy mix was an exception.
Now that I’m grown up and living on my own, I haven’t bought Jiffy in years. The mix is neither healthy nor vegan. (One of the main ingredients is hydrogenated lard!)
However, I craved it when I made my Sweet Potato Chili.
With temperatures dipping into the 20s, last week was a perfect time to experiment and create a healthy cornbread recipe. I went through three trials before coming up with the recipe below, which was a huge hit. My roommate describes it as being “totally, totally addictive. The best cornbread recipe ever.”
If you make this healthy cornbread, I hope you’ll feel the same way!
You know you want me…
Totally Addictive Healthy Cornbread
(gluten-free!)
- 1 cup milk of choice
- 1 tablespoon white vinegar
- 2 cups fine or medium cornmeal, reguar or whole grain
- 2 tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 6 tbsp sugar, unrefined if desired
- 11-oz can corn, drained
- 2 tbsp coconut or canola/veg oil (see nutrition link below, for a fat-free option)
- 1/4 cup applesauce
Healthy Cornbread Recipe: Mix the vinegar with the milk, and set aside. Combine dry ingredients and mix very well. In a separate bowl, combine the oil, applesauce, corn (pulverized if you wish), and milk-vinegar. Then pour the wet into dry and mix until just mixed. Pour into a greased 8×8 dish and cook at 420 F (preheated) for about 25 minutes. Let cool at least 15 minutes before trying to cut, or it will crumble. (Side note: true southern cornbread is supposed to be crumbly. If you prefer cake-like cornbread, click the “calories and nutrition facts” link below, as I’ve posted my non-crumbly healthy cornbread recipe on the linked page.)
View Healthy Cornbread Nutrition Facts
What do you like to eat when it’s cold out?
One of my favorites: 5 Minute Chocolate Oatmeal.
I also love chili, hot soup or stew, and caramelized roast veggies. Oh, and anything chocolate. Chocolate is a year-round thing!
Lauren Migdon says
I really want to make this tonight but I only have enough cornmeal for about 1 cup. Can I use something else for the other cup? Whole wheat flour or almond flour? Trying to avoid a trip to the store if I can! 🙂 Thanks for all your great recipes!
Teresa says
It’s in the oven, but in very WORRIED!! Was it supposed to be
2 teaspoons baking powder?? becuz it says
2 tablespoons baking powder. 😬
Julie says
is there is typo in calling for 2 tbsp of baking powder rather than 2 tsp? i’m planning to bake this and that amount seems much higher than usual
Kathryn says
I made this last night. I didn’t have any corn to add, though, so I just went by the texture and hoped for the best. Annnd this morning I realized I forgot to add the oil 🤦🏼♀️ But I came to say that it was still delicious and paired perfectly with my chili! I will definitely make it again, though properly!