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Good-for-You Cornbread

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Course: Side Dish


  • Cooking spray
  • 1 1/4 cups finely ground cornmeal
  • 1/2 cup white whole wheat flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 Tbsp. unsalted butter or coconut oil melted and cooled slightly
  • 1 large egg room temperature
  • 1 tsp. vanilla extract
  • 1/2 cup plain nonfat Greek yogurt
  • 2 Tbsp. honey
  • 1/4 cup nonfat milk


  • Preheat oven to 350 ℉. Coat an 8-inch square pan with nonstick cooking spray.
  • In a medium bowl, whisk cornmeal, flour, baking powder, baking soda, and salt.
  • In a different medium bowl, whisk butter, egg, and vanilla. Stir in Greek yogurt, mixing out all large lumps. Stir in honey.
  • Alternate between adding milk and cornmeal mixture. Begin and end with cornmeal mixture. Stir until incorporated (works best if cornmeal mixture is added in 3 parts).
  • Pour batter into the pan and bake for 18-20 minutes. Cool in the pan for 15 minutes before removing and slicing.
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