Yes. I have some in my freezer now! Keep it in a freezer gallon bag, sealed tightly shut with as little air as possible. You can also individually wrap each piece with plastic before freezing. Thaw in the microwave for about 35 seconds and eat warm. Or thaw on the countertop and reheat in the oven.

Can this be made gluten-free?

Indeed you can. You can swap a cup-for-cup gluten-free flour for the whole-wheat or follow the recipe for my Gluten-free Cornbread Recipe .

Can this be made in a skillet?

Yes. You will need additional fat for the skillet. Brush 1 tablespoon inside a medium cast iron skillet. It will be a generous amount. While you preheat your oven, place the skillet in the oven to preheat too. Then when the batter is mixed, pour it into the hot skillet and bake.

Why is cornbread crumbly?

Cornbread is naturally crumbly, but some can be too crumbly when they do not have enough flour added to the recipe. The gluten in the flour acts as a binder and holds the bread together. This healthy cornbread is best served still warm for the best texture.

The Best Ever Healthy Cornbread Recipe

Name: Healthy Cornbread
Prep time: 5 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ¼ cup cornmeal; ¾ cup whole wheat flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 large egg; 1 ¼ cup buttermilk *see ingredient note; 3 tablespoons honey; 2 tablespoons neutral cooking oil such as avocado oil or organic canola oil

Description

This Healthy Cornbread Recipe takes about 5 minutes to stir together and bakes up light, fluffy and nutritious! It is 100% whole-grain and lightly sweetened with honey.

Ingredients

Units Scale

1 1/4 cup cornmeal
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 1/4 cup buttermilk *see ingredient note
3 tablespoons honey
2 tablespoons neutral cooking oil such as avocado oil or organic canola oil

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees F. Coat an 8 by 8-inch baking pan with cooking spray.
Whisk cornmeal, whole-wheat flour, baking powder, baking soda and salt in a medium bowl. Make a well in the center.
Whisk egg in a medium bowl. Add buttermilk, honey and oil and whisk until thoroughly combined.
Pour wet mix into the well in the dry mix and stir together until evenly moistened.
Scrape batter into the prepared pan.
Bake until the top springs back when lightly touched and a toothpick inserted in the center comes out clean, 28 to 30 minutes. Cool 20 minutes, slice and serve warm.

Notes

Buttermilk Ingredient Note

If you do not have buttermilk you can use plain yogurt (not Greek) instead. Or as a substitute for buttermilk add 1 tablespoon lemon juice or white vinegar to the bottom of a measuring cup. Pour in milk to the 1 1/4 cup line and let sit 5 minutes. You can also add lemon to oat milk to make this recipe dairy-free.

Make Ahead

The best way to make this ahead is to prep the wet and dry ingredients and keep them separate. Then blend them together just before baking. Simply mix up the dry ingredients and keep at room temperature. Keep the buttermilk mixture in a resealable container in the refrigerator up to 1 day ahead. Then follow the steps of the recipe to mix the batter and bake.

To Reheat

Reheating leftover cornbread really helps the texture seem more fresh and moist. To do so, wrap it in foil and bake at 325 for 20 minutes. Or place a serving on a plate and microwave for 20 seconds. Another delicious way to reheat it is to slice it in half and griddle it, cut side down in a little butter. This crisps up the edges and the butter soaks into the cornbread.

Prep Time: 5 mins
Cook Time: 30 mins
Category: Side Dish
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1/9 batch
Calories: 164 cals
Sugar: 5.8 g
Sodium: 316 mg
Fat: 5 g
Saturated Fat: 0.6 g
Carbohydrates: 27 g
Fiber: 3 g
Protein: 5 g