- Calories: 170
- Protein: 5 g
- Total Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Saturated Fat: 2 g
- Cholesterol: 35 mg
- Total Carbohydrate: 28 g
- Dietary Fiber: 2 g
- Total Sugar: 8 g
- Natural Sugar: 3 g
- Added Sugar: 5 g
- Sodium: 280 mg
Cornbread is a comfort food staple, whether you’re serving it with Thanksgiving dinner or as a savory side on a weeknight. This version is lightened up and healthified thanks to the whole wheat flour and nonfat Greek yogurt. Whip up a batch and watch the slices disappear!
- Prep time
- Total Time
- 1 cup whole wheat flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- 1 can (15 ounces) sweet corn, drained
- 3 tablespoons butter
- 2 eggs, lightly beaten
- 1 cup nonfat vanilla Greek yogurt
- ¼ cup honey
Preheat oven to 375˚. Mist an 8-inch square baking pan with nonstick oil spray and set aside. Alternatively, you can bake the cornbread batter in a preheated cast iron skillet.
In a large mixing bowl, combine flour, cornmeal, baking powder and salt, and mix until well combined. Add in the corn.
In a separate glass bowl, add the butter and microwave for about 15 seconds to melt. Remove from microwave, add the eggs to the bowl and lightly beat. Stir in the yogurt and honey and combine the wet ingredients together.
Add the wet ingredients into the dry ingredients and mix everything together. Do not overmix. Pour batter into prepared pan and bake in preheated oven for 30 to 35 minutes, or until center of the bread springs back when gently pressed.*
Remove from oven and slice into 12 pieces. Serve with whipped butter or a drizzle of warm honey. You can create variations on this standard recipe by adding chopped jalapenos and reduced-fat shredded cheddar cheese.
*If using a cast iron skillet, place the empty skillet in the oven while it preheats. Then, carefully pour the batter into the hot skillet and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition information per slice.
Nutrition analysis courtesy of Genesis® R&D