Got a hankering for some cornbread? It really is comforting and the golden color is super appealing. I wanted to create a healthy cornbread recipe that can be your go-to every time that cornbread craving hits. This recipe can be made vegan, dairy-free and gluten-free depending on your needs and preferences. I’ve also included more readily available ingredients to make it easy on you!
To help bring down the calories and bump up the nutrition, I’ve used whole grain flour and replaced some of the fat with nonfat Greek yogurt (you can also use coconut yogurt if you want it to be vegan or dairy-free). Plus, this can easily be made gluten-free. Here’s how this healthier cornbread measures up compared to the restaurant version (and yes, it’s just as delicious and satisfying)!
Restaurant Cornbread:
- 340 calories per piece
- 21 grams of fat
- 8 grams of saturated fat
- 1 gram of fiber
- 540 grams of sodium
Consider that you’d probably add fat to this or eat it with something else to round out a meal and this can add up pretty fast!
80 Twenty Nutrition’s Healthy Cornbread:
- 95 calories per piece
- 3 grams of fat (so you can add your butter or vegan margarine and enjoy!)
- 1 gram of saturated fat
- 3 grams of filling fiber
- only 171 mg of sodium (a third of “theirs”).
Note that this cornbread won’t be oily like you’re used to because we’ve cut the fat big time. And if you’re making the vegan version, the addition of coconut oil will give it more of a tropical aroma and flavor (which actually works really well).
Healthy Cornbread – Vegan and Gluten-Free
Ready to get your bake on? Let’s do this!
Let me know if you tried this recipe – I’d love to see how it turned out and what you thought! Tag me on social media @80twentyrule and #80twentyrule and I’ll be sure to see it.
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| Servings |
| 12 |
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- 1 1/4 cup cornmeal , finely ground
- 1/2 cup whole wheat flour (or gluten-free flour)
- 1 1/2 tsp Baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup plain non-fat Greek yogurt (or coconut yogurt)
- 1/4 cup nonfat milk (or almond milk)
- 2 tbsp unsalted butter , melted (or coconut oil)
- 1 large egg (or 1 tbsp chia seeds mixed with 3 tbsp water)
- Preheat your oven to 350 degrees F. Spray an 8" square pan with non-stick cooking spray.
- In a medium bowl, combine the dry ingredients.
- In a large bowl, mix the wet ingredients together. Then slowly add the dry ingredients to the wet ingredients, stirring just until combined.
- Pour the cornbread mixture into your pan and smooth with a spatula so it's even. Bake for 18 minutes or until golden.
- Let your cornbread cool and cut into 12 pieces. Enjoy!
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