Description
A healthy and wholesome cornbread recipe made with finely ground cornmeal, oat flour, and natural sweeteners like honey and Greek yogurt. This cornbread is moist, tender, and perfect as a side dish or snack, offering a nutritious twist on the classic comfort food.
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 % fat)
- ⅓ cup milk or milk alternative
- ¼ cup unsalted butter, melted
- ¼ cup honey
- 1 large egg
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Lightly grease a 8×8 inch baking dish or line it with parchment paper for easy removal.
- Mix dry ingredients: In a large bowl, combine the finely ground cornmeal, oat flour, baking powder, baking soda, and sea salt. Whisk them thoroughly to ensure even distribution of the leavening agents.
- Combine wet ingredients: In another bowl, whisk together the Greek yogurt, milk (or milk alternative), melted butter, honey, and egg until smooth and fully incorporated.
- Combine wet and dry: Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cornbread tender.
- Bake the cornbread: Pour the batter into your prepared baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cornbread to cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Use finely ground cornmeal to ensure a soft texture.
- You can substitute oat flour with almond flour for a gluten-free option, adjusting the liquid slightly as almond flour absorbs less moisture.
- Honey adds natural sweetness; maple syrup can be substituted if desired.
- For a dairy-free version, use a plant-based yogurt and milk alternative, and substitute butter with coconut oil.
- Do not overmix the batter to avoid dense cornbread.
