Cornbread is notoriously crumbly. My mother’s recipe was the best around because it was so moist. I have altered her recipe to make it 100% whole grain, while still retaining the yummy moist goodness. This cornbread is not too sweet and is delicious with a bowl of soup or chili, and is also good with honey or jam and a side of fruit for breakfast.
-Jessica
2 eggs
3 Tbsp honey
1 cup plain nonfat yogurt
2 Tbsp melted butter (optional)
1 cup whole white wheat flour
2/3 cup whole grain cornmeal
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 Tbsp freshly ground flax seed (optional)
MIX: Mix wet ingredients and dry ingredients separately and then carefully stir together, just until evenly moistened. Pour into a 9×9 pan sprayed with non-stick cooking spray.
BAKE: Bake at 400° F for 18-20 minutes or until golden on top and a toothpick comes out clean.
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I made this last night and it was AMAZING!! I am always looking for healthier versions of dishes, and with cornbread I have had no luck. Most of my cornbread is either really dry and crumbly or hard and solid. This was moist, fluffy, light and whole wheat!!!! My boyfriend and I both really cannot stop eating it. Thank you so much for bringing cornbread back into my kitchen.