Healthy Cornbread
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Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 c white whole wheat flour
  • 1½ c corn meal
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ c pumpkin puree (not canned pumpkin pie) or unsweetened apple sauce
  • ½ c fat free Greek yogurt (Vegan: use vegan Greek yogurt or vegan sour cream)
  • ½ c maple syrup, agave, honey, or liquid sweetener of choice
  • 1 c carbonated water
  • 1 tbsp. apple cider vinegar
  • 1 c corn, frozen (thawed) or fresh
Instructions
  1. Preheat oven to 400 degrees F. Prepare a 9" pie pan or 8 to 9" square casserole dish by spritzing with nonstick spray.
  2. Whisk together the flour, corn meal, baking powder, and salt.
  3. In a separate bowl, combine remaining ingredients except for corn.
  4. Add wet to dry and stir until almost combined. Add corn and stir until even distributed.
  5. Pour into pie pan. Your pan will be VERY full.
  6. Bake for 25 - 30 minutes, until a tooth pick inserted in the center of the bread comes out clean. If necessary, cover with aluminum foil to prevent over browning in the last 5 - 10 minutes.
  7. Cool and cut into 8 slices.
Notes
The vinegar reacts with the yogurt replace an egg in this recipe. The vinegar can be subbed out for another type of vinegar, but do not omit entirely.
If making vegan, note that not all vegans consume honey. Opt for agave or pure maple syrup as sweeteners.
This cornbread with be a good compromise between crumbly and cake and is mildly sweet. To increase or decrease liquid sweetener, remove or add carbonated water as appropriate.
Nutrition Information
Serving size:  Calories: 215 Carbohydrates: 49 Fiber: 5 Protein: 5
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/12/21/healthy-cornbread/