The Ultimate Healthy Cornbread

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/4 cups Cornmeal, finely ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 cup Whole wheat flour or gluten-free* flour, white

• Oils & Vinegars

  • 1 tbsp Butter or coconut oil, unsalted

• Dairy

  • 1/2 cup Greek yogurt, plain nonfat
  • 1/4 cup Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 1 ¼ cups (150g) finely ground cornmeal (measured like this)
• ½ cup (60g) white whole wheat flour or gluten-free flour (measured like this)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ cup (120g) plain nonfat Greek yogurt
• 2 tbsp (30mL) honey
• ¼ cup (60mL) nonfat milk

Directions

• Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray.
• In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the honey. Alternate between adding the cornmeal mixture and milk, beginning and ending with the cornmeal mixture, and stirring just until incorporated. (For best results, add the cornmeal mixture in 3 equal parts.)
• Spread the batter into the prepared pan. Bake at 350°F for 18-20 minutes or until the edges begin to turn golden and the center feels firm to the touch. Cool in the pan for at least 10 minutes before slicing and serving. (For the best texture, let it cool completely to room temperature.)