Good ‘n healthy Gluten-free Cornbread
December 17, 2015
December 17, 2015
Most cornbread recipes call for combining wheat flour with cornmeal. But you can have your cornbread and eat it too without even noticing a difference using our good ‘n healthy version of gluten-free cornbread.
Cornmeal is gluten free and provides a rich source of dietary fiber, iron and phosphorus. Iron boosts your red blood cells, important for carrying oxygen throughout your body, and phosphorus helps build bone tissue.
We reduced the fat by using half the butter and adding unsweetened applesauce. Tangy, thick Greek yogurt is always the healthier option over sour cream when baking. Packed with protein, probiotics, B-12, potassium, iodine and calcium, Greek yogurt adds flavor and intensifies the texture of the cornbread, and has less carbohydrates than milk.
Cornbread is a great accompaniment to any entrée, especially chili, and makes a great stuffing too.
- 2 cups ground yellow cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons aluminum-free baking powder*
- 1 large egg, beaten
- 2 Tablespoons unsalted butter, melted and cooled
- ¼ cup unsweetened applesauce
- 1 cup nonfat Greek strained yogurt
- ½ cup skim milk
- ¼ cup honey
*Aluminum-free baking powder reduces or eliminates the metallic, bitter taste of regular baking powder.
- Preheat oven to 400°F.
- Combine cornmeal, salt, baking soda and baking powder in a large bowl.
- In a smaller bowl, mix together the egg, butter, applesauce, yogurt, milk and honey.
- Stir wet ingredients into the dry ingredients until combined. Do not over mix.
- Pour batter into an 8”x8” square baking dish that has been coated with cooking spray. The batter will have a spongy texture.
- Bake for 20 to 25 minutes, or until a toothpick or knife inserted into the middle comes out clean with no batter clinging to it.
- Best eaten warm. Or save to use later for stuffing.
Makes 16, 2”x2” square piece servings.
Per serving (about 2” x2” square): 92 calories; 1.4g total fat (0.5g saturated fat, 0.3g polyunsaturated fat, 0.4g monounsaturated fat); 205.8mg sodium; 13.2mg cholesterol; 17.4g carbohydrate; 1.2g fiber; 5.7g sugars; 3.4g protein; 65.6mg potassium.