Healthy Maple Cornbread

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

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Upgrade your favorite comfort food side with the sweet flavor and moist texture of this refined sugar-free, higher-protein maple syrup cornbread!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: All American

Diet: Low Calorie, Low Fat, Low Salt, Vegetarian

Servings: pieces

Calories: 152kcal

Author: Sammi Ricke

Cost: $3.00

Equipment

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 8x8 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