Healthy Cornbread Recipe {without Buttermilk}
Servings 16 smaller pieces or 9 larger pieces
Looking for an easy and delicious cornbread recipe without buttermilk? Look no further than this light and healthy cornbread recipe made with almond flour and Greek yogurt for an extra tender crumb and moist cornbread. Can be made in less than 30 minutes! {Gluten-free-friendly & vegetarian}
Ingredients
- 1 cup yellow cornmeal
- 1 1/4 cups almond flour spooned and levelled
- 3 tablespoons whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup unsweetened almond milk
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2-3 tablespoons honey
- 2 tablespoons unsalted butter or coconut oil melted
- 1/2 cup frozen corn kernels (optional)
Instructions
- Preheat oven to 350℉. Line the bottom of an 8”x8” baking dish with parchment paper, spray bottom and sides with non-stick cooking spray.
- In a medium bowl, whisk together the cornmeal, almond flour, whole wheat flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the egg, almond milk, Greek yogurt, vanilla, honey (use 3 tablespoons for sweeter cornbread), and melted butter.
- Add half the dry ingredients and whisk until mostly combined, add remaining dry ingredients and whisk until combined. Fold in corn kernels if using. Let the batter rest for 2 minutes.
- Pour batter into prepared baking dish. Bake for 25-35 minutes, or until the centre of the cornbread feels firm to the touch. You can also check it with a toothpick. When inserted in the centre it should come out clean. Allow to cool for 10 minutes before cutting into pieces. Serve warm or at room temperature.
Notes
- I used finely ground almond flour. If your almond flour is coarse, you can pulse it in a food processor until finely ground, then sift through a fine mesh strainer.
- If you don’t have parchment paper, simply spray the baking dish well with non-stick cooking spray.
- The honey can be omitted, or adjusted to suit your preferences. You can also substitute it with light brown sugar, maple syrup, or coconut palm sugar.
- The almond milk can be substituted for any type of milk you have on hand, except for skim milk, which does not have enough fat content.
- Cornbread is best served right away, but can be stored tightly wrapped at room temperature or in the refrigerator for one day. Wrap tightly in foil and reheat in the oven for 5-10 minutes.
- To freeze cornbread: Once it has completely cooled, wrap tightly with plastic wrap, place in a gallon size zip top bag and squeeze all air out. Keep frozen for about 2 months. Thaw at room temperature for about 4 hours.
Nutrition
Calories: 126kcalCarbohydrates: 13gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 10mgSodium: 165mgPotassium: 54mgFiber: 2gSugar: 3gVitamin A: 17IUVitamin C: 0.1mgCalcium: 54mgIron: 1mg
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