If you’re a fan of sweet cornbread but don’t want an overload of added sugar, then give this recipe a try. We cut the sugar nearly in half compared to a boxed version. But it’s still plenty sweet thanks to a touch of honey and the natural sweetness of fresh corn kernels, which also help to boost fiber and keep it delectably moist. See for yourself. We think it stacks up pretty well.
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This whole-grain cornbread recipe is quick enough for a weeknight. Serve the leftovers with a drizzle of honey for a treat or in the morning with scrambled eggs for breakfast. If you don’t want to pull out your food processor, you can skip pureeing the corn in Step 2 and instead whisk an 8-ounce can of creamed corn with the egg, milk, oil and sugar before combining with the dry ingredients.
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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