Healthy Maple Cornbread

Maple syrup cornbread has all the sweet flavor and soft, crumbly consistency you look for in classic cornbread, but is completely refined sugar-free, higher in protein, and made with nine ingredients in just 30 minutes!  

Love cornbread as much as we do? Try our jalapeño cheddar cornbread, healthy pumpkin cornbread, and Mexican cornbread casserole, too! 

A fork slicing through a piece of cornbread topped with butter and honey.

Who doesn’t love cornbread? It’s a classic comfort food and one of our all-time favorite sides. Honestly, we don’t think we can serve our sweet and spicy chili without it. However, we don’t love the added sugars and preservatives found in many recipes and boxed mixes. So, we make a few simple swaps to create maple Greek yogurt cornbread that’s a little lighter and just as tasty! 

Ingredients You’ll Need

Please be sure to scroll down to the recipe card for the complete details. 

Labeled ingredients for healthy maple cornbread on a white marble countertop.

How to Make Maple Syrup Cornbread

Before you begin, preheat your oven to 400°F, and grease an 8×8-inch baking dish with non-stick cooking spray. 

Cornmeal, flour and leaveners on top of wet ingredients in a mixing bowl.
  1. Combine. Whisk the wet ingredients in a large bowl. Then, add the dry ingredients, and whisk until just combined. Be careful not to overmix! It’s okay if there are a few small lumps. 
Cornbread batter in a square white baking dish.

Bake. Pour the batter into the prepared baking dish. Bake until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. 

Tip: If the top begins to brown too quickly, loosely tent the pan with aluminum foil, and continue to bake until the center sets. 

Golden brown cornbread in an 8x8 white baking dish.

3. Serve. Let your maple syrup cornbread cool in the pan slightly. Then, slice and serve warm! 

Our Favorite Ways to Serve Maple Cornbread

We’re known to enjoy a slice of cornbread as a snack with a bit of butter, maple syrup, or honey. However, it’s also great as a side dish with comfort foods like pumpkin chili, Moroccan chickpea stew, split pea soup, or Instant Pot chicken enchilada soup. Honestly, there’s not much it doesn’t pair well with! 

Pieces of cornbread scattered in a white baking dish.
A piece of cornbread topped with butter and honey on a white plate.

Healthy Maple Cornbread

Sammi Ricke
Upgrade your favorite comfort food side with the sweet flavor and moist texture of this refined sugar-free, higher-protein maple syrup cornbread!
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine All American
Servings 9 pieces
Calories 152 kcal

Ingredients
  

  • 1/2 cup plain Greek yogurt
  • 1/2 cup unsweetened almond milk or regular milk
  • 2 eggs
  • 1/4 cup pure maple syrup
  • 1 cup all purpose flour or gluten free 1:1 flour blend
  • 1 cup cornmeal
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions
 

  • Preheat the oven to 400F. Grease an 8×8 pan with non-stick cooking spray (see notes). Set aside.
  • In a large mixing bowl, whisk together the wet ingredients until combined.
    1/2 cup plain Greek yogurt, 1/2 cup unsweetened almond milk, 2 eggs, 1/4 cup pure maple syrup
  • To the same bowl add in the dry ingredients. Whisk until a smooth batter forms.
    1 cup all purpose flour, 1 cup cornmeal, 1 Tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • Pour the batter into the prepared pan. Bake for 20-28 minutes (see notes) or until golden brown on top and a toothpick inserted comes out clean or with only a few moist crumbs. After 15 minutes of baking, loosely place a piece of aluminum foil on top to prevent overbrowning.
  • Let the cornbread cool for 15 minutes and serve plain or top with butter, maple syrup, or honey!
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

Baking Tips – Metal, glass and ceramic pans bake the cornbread differently. The cornbread needs to be checked after 20 minutes with a toothpick inserted into the center. If the toothpick comes out with batter on it, bake it another 5 minutes then recheck. A few moist crumbs on the toothpick is fine and means the cornbread can be removed from the oven. Our cornbread takes 28 minutes to bake in our ceramic pan. Keep in mind that oven temps, ingredients, and baking pans can account for varied baking times.
Storage Tips – The cornbread can be frozen for up to 3 months wrapped in plastic wrap and placed in a Ziploc storage bag.

Nutrition

Serving: 1servingCalories: 152kcalCarbohydrates: 21.6gProtein: 6.1gFat: 2.1gSaturated Fat: 0.4gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 40.4mgSodium: 25.8mgPotassium: 0mgFiber: 1.5gSugar: 6.3gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Tried this recipe?Let us know how it was!

Did you enjoy this Maple Syrup Cornbread recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!

A piece of cornbread topped with butter and honey on a white plate.

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5 from 2 votes

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31 Comments

    1. Hi Betsy! I am so glad you enjoyed this cornbread. I am actually making it this week too! Hmmm, I have never had an issue with it not rising. Is your baking powder and/or baking soda fresh or close to the expiration date? Let me know so we can get this recipe perfect for you! 🙂

  1. Hi, can I substitute brown sugar for the maple syrup? If so, would i have to adjust (increase) the amount of yogurt or milk to compensate? You input would be highly appreciated. 🙂

  2. Love the recipe! Can’t wait to try it. Do you have the nutrition facts for it, though? I’m counting all my macros and it would be awesome if I could see those! Thank you!

        1. How amazing!!! I would LOVE to make my own REAL maple syrup 🙂 Thanks for sharing your article with me. I loved learning about the process. It is so interesting!

  3. We love cornbread and your Maple Cornbread will be delicious. Hope you are having a great day and thanks so much for sharing you awesome post with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. I’ll definitely have to try this! I’m having a hard time wrapping my brain around “cornbread” and “healthy” in the same sentence, so I’ll have to see it for myself! Thanks for stopping by the Homestead Blog Hop! Hope to see you again next Wednesday!

    1. Lauren, you HAVE to give this recipe a try. It truly is healthier than other recipes and doesn’t taste like it. Woot woot! Thanks for stopping by and happy eating!!

  5. I love cornbread with chili, but I wonder about the maple flavor of this cornbread. Hmmm.

    Pinned to try later. Maybe I’ll surprise my husband with some. His mentioned recently a craving for cornbread.

    1. That is so interesting, I have always added a sweetener to my cornbread. I just thought it was a rule! I love learning how others make their versions of recipes 🙂 Blessings to you Joyce!

  6. I never thought of Maple Cornbread, but I must say that the idea intrigues me. I can’t wait to try it. Thank you for sharing on The Pin Junkie Pin Party.

  7. Sounds delicious – I was raised on cornbread, the kind with mostly cornmeal and little flour and no sugar. Add maple would really make it interesting.

  8. This bread looks delicious! My daughter is gluten free and has to eat low carb, so this would make a wonderful special treat. 🙂 At 31 carbs per serving, we can’t consider it low carb, but it looks like it would be worth a splurge!

    1. Well I certainly hope you all enjoy this cornbread! You are right, it is definitely not low carb, but healthier than most versions, 🙂 Blessings to you and your family Wendy!