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    MJ & Hungryman » Baby/Kid-Friendly Recipes

    The Best Cornbread Recipe (Healthy and Moist)

    By Min On October 31, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    A close up shot of 3 stacked cornbread.

    Perfectly moist, fluffy, and slightly sweet this easy cornbread is the perfect side dish for any meal, including holiday gatherings.

    A close up shot of 3 stacked cornbread.

    Healthy Cornbread Recipe

    Let me start by saying, in our crazy lives, there is always a place for convenience items (especially if it means saving your sanity) - hello jiffy cornbread mix!

    However, if you want to try making cornbread from scratch, THIS is the recipe to try!

    This moist cornbread is made with simple, wholesome ingredients you probably already have on hand, and if not, they are easily accessible.

    There are two unexpected ingredients in this recipe - Greek yogurt and unsweetened applesauce. Both help make this healthy cornbread moist, while the applesauce adds natural sweetness and the Greek yogurt a protein boost.

    I use these ingredients a lot in my baked goods, like Yogurt Muffins, Blueberry Muffins, 4 Ingredient Pumpkin Cookies, and Creamy Broccoli Pasta,

    This is a tried-and-true favorite in our house, and I hope it will be for you as well! 

    Jump to:
    • Healthy Cornbread Recipe
    • Ingredients
    • Step-by-Step Instructions
    • Substitutions and Variations
    • Tips for Success
    • Serving Suggestions
    • How to store leftover cornbread
    • Frequently Asked Questions
    • More Quick Breads to Try
    • Healthy cornbread

    Ingredients

    All the ingredients laid out on a white background.

    I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

    • Yellow cornmeal - for that signature golden color and crumbly texture. Be sure to use cornmeal and NOT polenta, corn flour, or masa.
    • White whole wheat flour - necessary to help bind the cornmeal together so the bread doesn't fall apart. I love baking with this flour because It's the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor.
    • Egg - helps bind the cornbread and give it a lift.
    • Greek yogurt and milk - adds richness and moisture to cornbread.
    • Unsweetened applesauce - can use store-bought or homemade applesauce.
    • Olive oil - NOT extra virgin olive oil as its flavor is overpowering for this recipe. You can also use melted butter for extra richness.
    • Baking powder and salt - to help the cornbread rise and bring out the sweetness.

    Step-by-Step Instructions

    A four image collage of how to make cornbread step-by-step.
    1. In a large bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients.
    2. Pour the wet ingredients into the dry ingredients and fold until just combined. Be careful not to over mix! The batter will be lumpy.
    3. Pour the batter into a lightly sprayed or lined 9 inch square (or round) baking dish. Cast-iron skillet will work too.
    4. Bake for 20-25 minutes.
    5. Cool in the pan for 10 minutes. Slice and dig in!

    Substitutions and Variations

    • No white whole wheat flour? You can substitute with all purpose flour, whole wheat pastry flour, or a combination of ½ cup all purpose flour and ½ cup whole wheat flour. I don't recommend using all whole wheat flour as the texture will become too dense.
    • Dairy-free? Swap with any dairy-free alternative.
    • Looking for a sweeter cornbread? You can add up to â…“ cup of honey or maple syrup.
    • Desire a savory cornbread? Add half a cup of shredded cheddar cheese to the batter before cooking.
    • Want more corn-y flavor? Add in a cup of fresh corn (canned or frozen works too!).
    • Want to make it more festive? Add some dried cranberries for Thanksgiving or Christmas

    Tips for Success

    Baked and sliced cornbread on a wooden board.
    • Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
    • Be sure to use 1:1 cornmeal to flour ratio. Using too much cornmeal will result in a dry and super crumbly cornbread.
    • Be careful not to over mix the cornbread batter. Otherwise you will end up with dry cornbread.
    • I personally love using a combination of Greek yogurt and whole milk, but if you want to save yourself an extra ingredient, feel free to use just milk (or buttermilk if you prefer).
    • Allow the cornbread to cool a little before cutting. If it's hot, it's going to crumble.

    Serving Suggestions

    A cornbread slice with fork and topped with butter and honey.

    Warm cornbread with a pat of butter and a drizzle of honey - Yes and Yes! My kids really love it with some peanut butter and/or jelly as well.

    Serve a slice of cornbread alongside chili, hearty soup, salad, roasted chicken, or any family meals.

    How to store leftover cornbread

    First, cool completely! Line an airtight container with paper towel. Add the cornbread slices, place another paper towel on top, close the lid, and store at room temperature for 24 hours. You can also refrigerate or up to 4 days.

    To reheat, warm in the microwave or toaster oven.

    To freeze, I recommend flash freezing. Will keep for up to 3 months. Thaw in the refrigerator overnight.

    Frequently Asked Questions

    What is the best corn meal to use for cornbread?

    While both the yellow and white cornmeal will work in this recipe, I encourage you to grab the yellow one.

    Can I turn this recipe into cornbread muffins?

    Yes! Simply divide the batter equally into a muffin tin and bake for 12-15 minutes.

    More Quick Breads to Try

    • Healthy Pumpkin Banana Bread
    • Banana Date Bread
    • 18 Healthy Muffins for Babies
    • Banana Pancakes for Babies and Toddlers

    Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

    A close up shot of 3 stacked cornbread.

    Healthy cornbread

    Perfectly moist, fluffy, and slightly sweet this easy cornbread is the perfect side dish for any meal, including holiday gatherings.
    5 from 3 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 16 Slices
    Author: Min | MJ and Hungryman

    Equipment

    • Square Pan
    • Mixing Bowls

    Ingredients

    Dry Ingredients

    • 1 cup (145g) yellow cornmeal
    • 1 cup (130g) white whole wheat flour
    • 2 teaspoons baking powder
    • ¼ teaspoon salt

    Wet Ingredients

    • ¼ cup olive oil
    • ¼-1/3 cup honey or maple syrup
    • ½ cup (130g) unsweetened applesauce
    • ¾ cup (175g) plain Greek yogurt
    • ¼ cup milk of choice
    • 1 egg, room temperature

    Instructions

    • Preheat oven to 400°F. Grease or line a 9 inch square (or round) baking pan. Set aside.
    • In a large bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients.
    • Pour the wet ingredients into the dry ingredients and fold until just combined. Be careful not to over mix! The batter will be lumpy.
    • Pour the batter into the prepared pan. Bake for 20-25 minutes. Cool in the pan for 10 minutes. Slice and dig in!

    Notes

    • I've provided a range for the maple syrup amount so you can decide how sweet you want the muffins to be. Personally, I've found â…“ cup to be the sweet spot, but if you want to keep added sugars to a minimum, using just ¼ cup is still delicious! You can also add fruits for additional sweetness.
    • Dairy-free? Swap with any dairy-free alternative.
    • Desire a savory cornbread? Add half a cup of shredded cheddar cheese to the batter before cooking.
    • Want more corn-y flavor? Add in a cup of fresh corn (canned or frozen works too!).

    Nutrition

    Calories: 124kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Sodium: 99mg | Fiber: 2g | Sugar: 6g
    Course Side Dish
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

    More Baby/Kid-Friendly Recipes

    • Fluffy Vegetable Rice
    • How to Freeze Yogurt
    • Creamy Chicken Orzo
    • Custard Yogurt Toast (Sweet and Savory)

    Share or Save It for Later!

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Abbey says

      March 02, 2023 at 10:10 am

      Can you leave out the honey/maple syrup all together? Wanting no added sugar for 9-month-old doing baby led weaning.

      Reply
      • Min says

        March 02, 2023 at 11:40 am

        You can! It won't affect the texture just won't be sweet

        Reply
    2. MaryJo says

      January 25, 2023 at 11:16 am

      5 stars
      This has been prefect to serve alongside soups and stews over this winter. We’ve also just enjoyed on its own. After following your recipe a couple times I deviated, using what I had on hand. I used 1c buttermilk in place of yogurt and milk, and 1 can cream style corn, but no applesauce. Turn out delish and moist. Definitely prefer the addition of corn as you suggest.

      Reply
      • Min says

        January 25, 2023 at 7:25 pm

        So happy to hear! And I will definitely have to try this with buttermilk :).

        Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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