Muffins and Breads

Healthy Honey Cornbread

Who doesn’t love a slice of hot cornbread with a bowl of chili in the fall and winter months?  The honey gives it just enough sweetness.  It is difficult to stop at just one slice, but because it’s more filling with the higher protein and fiber content, I almost could!  This cornbread also has a sturdy crust for dipping into soup, but a soft and chewy center.

Healthy Honey Cornbread


Healthy Honey Cornbread

Makes 12 servings. Requires about 1 hour from start to finish.


1 cup yellow cornmeal

½ cup whole wheat flour

½ cup all purpose flour

1 Tbsp baking powder

¼ tsp baking soda

4 egg whites, beaten

1 cup plain, fat-free Greek yogurt

¼ cup vegetable oil-based tub butter

¼ cup honey

½ cup fresh or frozen corn


  1. preheat oven to 350° Fahrenheit and grease two mini loaf pans or a 12-cup muffin tin
  2. sift first five ingredients together in a medium-sized mixing bowl and remaining ingredients (except corn) in another mixing bowl
  3. add the wet ingredients to the dry and stir until just combined (do not over-stir)
  4. fold in corn
  5. divide batter into pans and bake in the oven for 40-50 minutes, until toothpick comes out clean

**could bake in muffin tins as well; it will just change the baking time to 18-20 minutesHealthy Honey Cornbread


Average Nutrition Facts for 3 Popular Honey Cornbread Recipes: 205 calories, 10 grams of fat (4.5 grams of saturated fat), 180 mg sodium, 25 grams of carbohydrate, 1 gram of fiber, 10 grams of sugar, 3 grams of protein

Healthy Honey Cornbread


2 thoughts on “Healthy Honey Cornbread

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