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!
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.
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.
- 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.
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.
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!
More Quick Bread Recipes
Healthy Maple Cornbread
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
Nutrition
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!
This tastes delicious! But it didn’t rise, and I wonder if it should have?
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! 🙂
We LOVE this healthier cornbread! We top ours with maple syrup and sometimes butter. So yummy!
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. 🙂
Hi Auj! I am sure you can substitute brown sugar for maple syrup. Add a 1/4 cup more milk and see how it goes. 🙂 I hope you enjoy the recipe. Blessings!
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!
Hi Rebecca! Thank you so much for the kind words. I don’t know the macros for this recipe. Sorry! Enjoy what’s left of fall!
Yum. I love this recipe, Sammi… I think I might have to include a link back to here in my next How-to-Make-Maple-Syrup post. 🙂
Hey Michelle! Well I think that is a great idea 😉 Do you have maple trees that you harvest from?
We do, Sammi. We tap many and make yummy syrups and (my favorite) maple sugar. http://soulyrested.com/2016/12/11/make-your-own-maple-syrup-part-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!
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
Mmmm, we LOVE cornbread around here too, Miz Helen! Thank for stopping by and I’ll “see” you soon 🙂
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!
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!!
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.
Trust me, the maple flavor is very subtle, but delicious in this recipe. I hope you and your husband enjoy it, Clarinda!
This looks delicious and really hearty! I usually make my cornbread unsweetened, but if you’re going to add sweetener, maple syrup sounds like a delicious way to go!
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!
This looks delicious! And yeah, comfort food that’s healthy too is definitely a winner! Thanks for the recipe. 😀
Thanks for sharing it over at Food Friday. Hope to see you again! 🙂
Yes! I think that is the theme of a lot of my recipes…healthy comfort food! It’s good for the soul 🙂
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.
Oh, thank you so much for those kind words, Amy! I really hope you are able to try this recipe soon 🙂
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.
Yes, add a touch of maple syrup next time and see what you think! Thanks for stopping by, Carol! Blessings 🙂
Wow! Looks delicious! #turnituptuesdays
Thanks Lucy! I hope you enjoy this side dish as much as we do 🙂
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!
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!
With chili is my hands down favorite!
Agreed! Like I said, I can’t even fathom eating chili without it 😉 Do you have a favorite chili recipe? Thanks for stopping by, Jeannie!