Tired of cornbread recipes that are dry, complicated, or loaded with sugar? This easy, heart-healthy cornbread is a game-changer, delivering a deliciously moist and fluffy crumb with just the right amount of sweetness. Made with simple pantry staples, this 30-minute homemade cornbread recipe is both delicious and healty for everyone following a gluten free diet or needing a healthy side for a diabetic dinner.
This isn't just another cornbread recipe; it's a smarter way to make a classic comfort food healthier. Here’s why it stands out:
Yes, our dietitains made this recipe heart-healthy. It's low in sodium (134mg) and uses minimal saturated fat. The fiber from the cornmeal is also beneficial for heart health.
Cornbread can be healthy when it's homemade using the exact amount of ingredients in this homemade cornbread recipe. Unlike many store-bought mixes or traditional recipes that are high in sugar, fat, and sodium, this homemade version gives you full control over the ingredients, making it a much healthier choice.
This one of the best cornbread recipes for a low cholesterol diet. It contains low saturated fat, only 40mg of cholesterol per slice, and uses heart-healthy fats.
For a natural sugar alternative, you can use maple syrup or honey (though this will change the liquid ratio slightly). For a zero-calorie cornbread, monk fruit sweetener or erythritol works well.
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.
