Here's a healthy homemade cornbread that you can make in 30 minutes. It's a sweet gluten free bread recipe that is filled with all the great flavor baked into traditional Southern cornbread. Moist and delicious, this low carb cornbread is an easy gluten free side dish for Thanksgiving or served alonside your favorite chili recipe.
This heart-healthy cornbread is a game-changer, delivering a deliciously moist and fluffy crumb with just a slight amount of sugar. Made with simple pantry staples, this 30-minute homemade bread recipe is both delicious and healty for everyone following a gluten free diet or needing an easy side for a heart heatlhy dinner.
This isn't just another cornbread recipe; it's a smarter way to make a popular Southern comfort food healthier without gluten. Here’s why this healthy recipe stands out:
If you enjoyed this cornbread, here are a few other healthy Southern side dishes you might love:
Recipe yields 9 servings
Preheat oven to 400°F. Grease a 9-inch round cake pan or cast iron skillet with nonstick cooking spray; set aside.
In a medium mixing bowl, sift together the flour, cornmeal, baking powder, sugar and kosher salt.
Make a well in the center of the dry ingredients and add the butter, egg and milk. Stir until the mixture comes together and there are just a few lumps.
Transfer the batter to the prepared pan or skillet and bake for 20 to 25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Serve warm or at room temperature with a drizzle of honey or maple syrup, if desired.
To make the cornbread even more moist and tangy, you can replace the 1 cup of 1% milk with 1 cup of low-fat buttermilk or ¾ cup of plain Greek yogurt thinned with ¼ cup of milk.
If you need a sugar-free option, you can replace the granulated sugar with a zero-calorie sweetener like erythritol or monk fruit. You can also reduce the sugar by half for a less sweet, more savory cornbread.
For a classic Southern-style cornbread, fold in ½ cup of fresh or frozen (thawed) corn kernels into the batter before baking.
This recipe is designed for a gluten-free 1:1 baking flour blend. If you are not gluten-sensitive, you can use the same amount of regular all-purpose flour.