Healthy Hearty Whole Wheat Cornbread Recipes

HEALTHY CORNBREAD RECIPE (WHOLE WHEAT)

Steps:

• Preheat oven to 400°F. Spray a 8- or 9-inch pie plate with nonstick cooking or baking spray.
• In a medium mixing bowl, whisk together maple syrup, milk, olive oil and egg whites.
• On top of wet ingredients, add dry ingredients and whisk together until combined. Don't overmix.
• Pour batter into prepared pan. Bake for 20-25 minutes or until golden brown and a knife inserted in the center comes out clean.

WHOLE-WHEAT CORNBREAD

Steps:

• Preheat a 10-inch cast-iron skillet in a 425 degrees F oven. Whisk 3/4 cup each cornmeal and whole-wheat flour, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a bowl. Separately, whisk 1 3/4 cups buttermilk, 2 eggs, 1 tablespoon melted butter and 2 tablespoons honey. Mix the dry ingredients into the wet ingredients. Coat the hot skillet with cooking spray and add the batter. Bake until golden, 18 to 20 minutes.
• Per Slice: Calories: 157; Total Fat: 4 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 26 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 66 milligrams; Sodium: 342 milligrams

HEALTHY WHOLE WHEAT CORN BREAD

Steps:

• Preheat the oven to 350 degrees. In a large bowl, mix the cornmeal, whole wheat pastry flour, baking powder, baking soda, and salt.
• In a small bowl or cup, mix the ground flax seed and water and set aside. In another small bowl, mix the plant milk and the splash of lemon juice and let sit for a few minutes.
• In a sauce pan or a bowl in the microwave, heat the almond butter until it is thin and pourable.
• Add the almond butter, ground flax seed mixture, plant milk mixture, and liquid stevia or maple syrup to the large bowl and mix until combined.
• Pour into a greased or nonstick 8x8 square pan or 8 inch cake pan and bake for about 30 minutes or until a toothpick in the center comes out clean.

EXCELLENT AND HEALTHY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
• In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.

HEALTHY, HEARTY WHOLE WHEAT CORNBREAD

Steps:

• Preheat oven to 400°.
• Grease an 8 or 9-inch pan (I use a loaf pan).
• Combine the dry ingredients (flour, corn meal, Sweet& Low, baking powder, and salt).
• Stir in the milk, vanilla, applesauce and Egg Beaters (or the egg); mix well.
• The batter will appear "grainy".
• Pour the batter into the prepared pan.
• Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean (mine typically bakes for 23 minutes).
• Remove the loaf from the pan and allow to cool for a few minutes before slicing.
• Serve warm topped with a touch of honey, or calorie-free spray butter--or try spreading a thin layer of unsweetened applesauce on a slice for a slightly sweet and very tasty treat!

HEALTHIER GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375 degrees F (175 degrees C).
• Heat a 9-inch iron skillet in the oven for 10 minutes. Melt butter in skillet and brush over sides of skillet. Pour excess butter into a large bowl. Whisk buttermilk and eggs into excess butter.
• Mix sugar, baking soda, cornmeal, whole-wheat flour, and salt in another bowl. Whisk cornmeal mixture and frozen corn into buttermilk mixture. Scrape cornbread mixture into skillet.
• Bake in preheated oven until a toothpick inserted into the center of skillet comes out clean, 20 to 25 minutes.