Excellent and Healthy Cornbread

Why You’ll Love This Recipe

I absolutely love this cornbread because it’s so easy to make and healthier than the typical version. It’s made with nonfat yogurt to keep it moist without using oil or butter in the batter. The result is a soft, slightly sweet cornbread with a delicious texture that still feels indulgent. It’s the perfect balance of healthy and comforting, and it comes together in just 30 minutes!

Ingredients

• 1 cup unbleached flour

• 1 cup cornmeal

• ¼ cup white sugar

• 1 teaspoon baking soda

• ¾ teaspoon salt

• 1 cup plain nonfat yogurt

• 2 large eggs, beaten

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Set the oven to 400°F (200°C). Lightly grease an 8-inch square baking pan with cooking spray or butter.

2. Mix the dry ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt.

3. Add the wet ingredients: Stir in the plain nonfat yogurt and beaten eggs until just combined. Be careful not to overmix the batter.

4. Bake: Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 20-25 minutes, or until the center springs back when lightly pressed.

5. Serve: Let the cornbread cool slightly before cutting it into squares. Serve warm with honey, butter, or margarine, if desired.

Servings and Timing

This recipe yields 12 servings.

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Add-ins: For a more savory cornbread, consider adding shredded cheese, jalapeños, or corn kernels to the batter.

• Sweetened version: Add a bit more sugar or honey to the batter if you prefer a sweeter cornbread.

• Vegan version: Substitute the eggs with flax eggs and use plant-based yogurt to make this cornbread vegan-friendly.

Storage/Reheating

• Storage: Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days.

• Reheating: To reheat, wrap the cornbread in a damp paper towel and microwave for 15-20 seconds or warm in the oven at 350°F for 5-10 minutes.

Can you freeze it? Yes, you can freeze cornbread! Wrap it tightly in plastic wrap or foil and store in a freezer bag for up to 3 months. When ready to eat, let it thaw at room temperature or warm it up in the oven.

FAQs

Can I use whole wheat flour instead of unbleached flour?

Yes, whole wheat flour will work, but it will result in a denser cornbread. You may want to mix it with some all-purpose flour for a lighter texture.

Can I make this cornbread in a different pan size?

Yes, you can use a different size pan, but you may need to adjust the baking time. If you use a larger pan, the cornbread will cook faster, so check it earlier.

Can I make this recipe without sugar?

Yes, you can omit the sugar if you prefer a more savory cornbread. You can also substitute it with a natural sweetener like honey or maple syrup.

Can I use Greek yogurt instead of nonfat yogurt?

Yes, Greek yogurt will work just fine, though it will give the cornbread a slightly thicker texture. Just make sure it’s plain yogurt, not flavored.

Can I add some spices to the cornbread?

Absolutely! You can add cinnamon, nutmeg, or even a pinch of cayenne pepper for a little extra flavor. Just be sure to adjust the amount to your taste.

Conclusion

This Excellent and Healthy Cornbread is the perfect addition to any meal. It’s moist, light, and packed with flavor, yet it’s a healthier option compared to traditional recipes. With minimal ingredients and a quick baking time, it’s the ideal side dish for soups, stews, or even just a comforting snack. Whip it up in 30 minutes and enjoy the delightful, homemade taste!

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