Healthier Cornbread Recipe

I LOVED cornbread growing up!  If I had a choice, there is nothing else I would choose over cornbread to go with soup.  I grew up on the boxed Jiffy corn muffin mix and I couldn’t believe how much better this healthier cornbread recipe was, considering how much I love the cheap boxed crap.  A friend sent me a recipe that called for 1 cup buttermilk, but I didn’t have buttermilk, so I used 3/4 cup Greek Yogurt and 1/4 cup milk and it was BOMB!!! You might think I’m exaggerating, but I’ve never made cornbread since living on my own, so I don’t think my kids have ever had it.  This recipe is so yummy, Sophie wanted it for breakfast!

Here it is:

Healthier Cornbread By: HealthyMomsKitchen.com Source: Healthy Mom's Kitchen Rating: Try and find a more protein and fiber packed cornbread recipe. I dare ya ;) 1276 Views

Directions

Makes: 16 servings

Step 1

Preheat oven to 400 degrees Fahrenheit.

Step 2

Whisk together, set aside.

Ingredients:

1 cup Whole Wheat Flour

3⁄4 cup Cornmeal

2 teaspoons Baking Powder

1⁄4 teaspoon Baking Soda

3⁄4 teaspoon Salt

Step 3

Puree in a food processor.

Ingredients:

1 can Cannellini Beans, rinsed and drained

1⁄4 cup Sucanat (Sugar Cane Natural), or brown sugar

3⁄4 cup Frozen Corn

1 cup Buttermilk, or 3/4 cup greek yogurt and 1/4 cup milk

2 Eggs

1⁄2 stick Butter, melted

Step 4

Combine wet and dry ingredients. Pour into greased 9 X 13 pan. Bake for 25-30 minutes.

Tags

Lunch/Dinner

Bread

North American

30-60 Min

I’d love to hear how your family likes it!