Probably one of my FAVORITE things about Thanksgiving dinner is CORNBREAD. 🌽 Actually, never mind Thanksgiving. Cornbread is good anytime. Breakfast, lunch, dinner. Soup, salad, snack. Yumm… I just LOVE CORNBREAD.
And I love this cornbread recipe! It’s healthy but tastes just like regular ol’ cornbread but better with a nice crumb texture. This recipe makes a large batch in a 9×13 pan, so it’s great for large crowds.
Here’s what is special about my cornbread recipe.
First of all, I like my cornbread to be mostly corn! Cornbread is typically made with two kinds of flour: cornmeal and wheat flour. I’m not a fan of cornbread that is mostly flour-based. 2/3 of the dry ingredients in this recipe is cornmeal, so it’s extra corny. 🌽 😉 (harhar). It just has this nice crumb texture which I absolutely love!!
Second, it’s also a lot healthier than your typical cornbread. Cornmeal is already a whole grain, and I take that further by using whole wheat pastry flour as the 2nd dry ingredient. I also lower the fat by using only 1 tbsp butter, but use applesauce and yogurt to keep it nice and crumbly and soft.
Third, the greek yogurt gives this cornbread a tangy flavor and soft texture.
This particular cornbread recipe has a nice crumb, which I love, but I know there’s people who love those fluffy cake-like corn bread (or “corncake” I should call it 😛 ), and I do have a recipe for that too! Below is a picture of a cornbread that also has that yummy crumbly cornbread texture but is also softer. 🙂 I’ll be posting the recipe for it tomorrow! It has less yogurt, more applesauce.
Whole Grain Yogurt Cornbread
Bakes in a 9×13 pan; 24 servings // low-fat, higher protein
2.25 c (250 g) cornmeal
1 c (120 g) whole wheat pastry flour
2 tsp baking powder
1/2 c applesauce
1/2 c organic 1% milk, almond milk, ~or~ corn juice from canned corn*
1 tbsp organic butter, melted & cooled
8 oz non-fat greek yogurt
1 egg (cage-free)
10-20 drops stevia**
1 tbsp honey
Add-ins (optional): 1 cup of: cooked corn kernels / dried cranberries / walnuts / or combination of all three!
*Sometimes I add in fresh corn kernels fresh from the cob. Other times, I’ll use canned corn. If I use canned corn, I’ll use corn juice from the canned corn instead of milk. The corn juice also adds corn flavor and natural sweetness.
**If you don’t have stevia, you can add 1-2 tbsp more honey. If you don’t want to use honey, you can use all stevia. Or you can just use plain sugar.
Mix the dry ingredients. Mix the wet ingredients. Mix together gently with a spatula, being careful not to overmix. The batter should be thick but pourable.
Fold in any add-ins like corn kernels, cranberries, nuts, if any.
Bake it in 400*F for 25 minutes. It uses the same oven temperature and takes about the same amount of time as my Roasted Herb Tofu.
Enjoy! Hope you love this cornbread as much as I do. 🙂
1 piece: 77 kcal; 1f, 13c (2 fiber, 1 sugar), 3p
All my other Thanksgiving recipes also require a 400*F, so you might as well make them and throw it in the oven at the same time! 🙂
Hope you enjoy! Don’t forget to snap a picture and share it with me on Instagram @vivanttang! ❤