I love cornbread so much I’m sharing with y’all another cornbread recipe! The previous one I shared was a yogurt base cornbread. The resulting texture was crumbly, like a southern cornbread, which I love.
But I played around with the ingredients and came up with another cornbread. I reduced the yogurt, upped the eggs and applesauce, giving me a cornbread that is a lot fluffier but still has that nice crumb texture.When you bite or break a piece, it has those nice little crumbs that fall apart… so good!
Cornbread? More like Pornbread… xD HAha excuse my sad sense of humor.
Anyways, while I love my Whole Grain Yogurt Cornbread, which has a drier crumb and is like a Southern cornbread, I know there’s many people who love those fluffy cakey cornbread, so this recipe is for you! 😉 Perfect for Thanksgiving and Christmas but also in soups!
Here I’m dipping it in Butternut Squash Apple Soup. 🙂
I also eat this cornbread as breakfast, lunch, dinner, snack… haha it’s so delicious.
This cornbread is also 100% whole grain, but it’s so soft you won’t be able to tell!
Corn is already a whole grain, but many cornbread recipes consist of mostly regular flour. I like my cornbread extra corny (haha, get it?), like a Southern cornbread. I am from Texas after all. So this cornbread uses cornmeal as majority of its dry ingredients.
The recipe is also very easy to make. Hope you give it a try!!
Fluffy Whole Grain Cornbread
Bakes in an 8×8 pan; 8 to 9 servings
1 cup & 2 tbsp (125 g) corn meal
1/2 cup (60 g) whole wheat pastry
1 tsp baking powder
1/2 c apple sauce
10 – 20 drops stevia, to taste
1/2 tbsp (7 g) coconut oil
2 oz nonfat greek yogurt
1 cage-free egg
Add-ins (optional): 1/2 cup of: walnuts / cooked corn kernels / dried or fresh cranberries!
Preheat oven to 400*F. This is also the same temperature I used to bake my Maple Roasted Sweet Potatoes and Grape Roasted Brussels Sprouts, if you want to check that out too, for holiday dinners and stuff. 😉
Mix the dry ingredients with a whisk. Add the applesauce, greek yogurt, egg. Mix gently with a spatula. Add in anything you want here! Nuts or corn kernels or cranberries. Pour this thick but runny batter in a greases 8×8 baking dish.
Bake for 25 minutes. When done, it should come out soft and fluffy! Enjoy while warm!
When slicing, I wished I sliced it into 9 square slices instead of 8 rectangles, but it all tastes the same. 😉
Try this recipe! You’ll love it. Then snap a picture and share it with me on Instagram! @vivanttang I LOVE seeing your creations! ❤ 🙂