Healthy Maple Cornbread
Healthy Maple Cornbread | Who says comfort food can't be healthy? This sweet yet savory and easy recipe is both gluten free and delicious. A homemade, low carb, and 21 Day Fix approved side dish for chili or soup. Oatmeal replaces white flour, plain Greek yogurt or unsweetened plain coconut yogurt for dairy free in place of oil, and maple syrup instead of white sugar. We have also tried this cornbread recipe with whole wheat flour and it was amazing!
Servings: 9 pieces
8x8 glass baking pan
- 1/2 cup plain Greek yogurt or unsweetened plain coconut yogurt
- 1/2 cup unsweetened almond milk
- 2 eggs
- 1/4 cup pure maple syrup
- 1 cup oat flour or whole wheat
- 1 cup cornmeal
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Preheat oven to 400F. Grease an 8x8 glass pan with non-stick cooking spray. Set aside.
In a large bowl, whisk together all the wet ingredients- yogurt, milk, eggs, and maple syrup.
Then to that same bowl add in all the dry ingredients- oat flour, cornmeal, baking powder, baking soda, and salt. Mix until combined into a smooth batter.
Pour into prepared pan and bake for 20 minutes or until golden brown on top and toothpick inserted comes out clean. Let cool for 15 minutes and serve plain, with butter, maple syrup, and/or honey!
*To make oat flour, pour a heaping cup of old fashioned oatmeal into a Magic Bullet, blender, or food processor and grind until it turns into a flour consistency.
*Wheat flour works well too and resulted in a "dreamy cornbread". <----My husband's exact words. Ha!