Description
A wholesome and moist Healthy Cornbread recipe made with finely ground cornmeal and oat flour, enhanced by Greek yogurt and honey for natural sweetness. This easy-to-make cornbread is lightly sweetened, gluten-friendly, and perfect as a comforting side or snack.
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 %)
- â…“ cup milk or milk alternative
- ¼ cup unsalted butter, melted
- ¼ cup honey
- 1 large egg
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×9 inch metal baking pan with oil and set aside to prepare for the batter.
- Combine dry ingredients: In a large mixing bowl, whisk together the finely ground cornmeal, oat flour, baking powder, baking soda, and sea salt until fully combined.
- Mix wet ingredients: Add the plain Greek yogurt, milk or milk alternative, melted unsalted butter, honey, and the large egg to the bowl. Use a rubber spatula to mix everything together until the batter is smooth with no dry streaks or lumps.
- Prepare the baking pan: Pour the cornbread batter into the prepared baking pan. Tap the pan gently on the countertop several times to evenly spread and level the batter.
- Bake the cornbread: Place the pan in the oven and bake for 16 to 20 minutes, ideally about 18 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Once baked, remove from the oven and allow to cool slightly. Slice the cornbread into 16 pieces and serve warm with butter and honey for extra flavor.
Notes
- Use oat flour for a slightly nutty flavor and gluten-friendly option.
- You can substitute milk with any plant-based milk like almond or oat milk.
- Make sure to not overbake to keep the cornbread moist.
- Finely ground cornmeal prevents graininess in texture.
- Serving suggestions include a pat of butter or extra honey drizzle.
