3 Tricks to Make Cornbread Healthy
1. Make Your Own Mix
While convenient, many boxed cornbread mixes contain partially hydrogenated fat and/or oil and plenty of salt. When you make a batch of our bread, whisk together enough dry mix for a triple or quadruple recipe and keep it on hand in your freezer. For each batch of bread, combine 2 cups dry mix with the liquid ingredients.
2. Replace Butter with Corn Kernels
Pureed corn kernels do three things in this recipe: they replace some of the butter to slash saturated fat while keeping the bread ultra-moist, they add fiber and they infuse the bread with a naturally sweet corn flavor.
3. The Whole-Grain Swap
To add 2 grams of fiber per serving to this tender cornbread versus a traditional recipe, use whole-grain cornmeal instead of traditional yellow cornmeal and white whole-wheat flour instead of all-purpose white flour. Look for whole-grain cornmeal in the natural-foods section of most supermarkets or in natural-foods stores. We like “fine-” or “medium-” ground cornmeal for this recipe.
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