Honey Of A Cornbread
A moist, flavorful cornbread with a touch of honey, perfect for breakfast, brunch, or as a side dish. Its light sweetness and tender crumb make it appealing to all ages, pairing well with savory dishes or enjoyed on its own for a comforting treat.
Ingredients
Instructions
- In a medium bowl, thoroughly mix the stone-ground cornmeal, unbleached flour, baking powder, and baking soda.
- In another bowl, whisk the egg whites until frothy.
- Whisk in the skim milk, plain nonfat yogurt, and honey until well combined.
- Pour the wet ingredients over the dry ingredients.
- Stir until all the dry ingredients are moistened, being careful not to overmix.
- Coat an 8 x 8-inch baking pan with no-stick spray.
- Pour the batter into the prepared pan.
- Bake at 400°F for 20 to 25 minutes, or until golden brown.
- Serve warm or cold.
Tips & Substitutions
For best results, use fresh baking powder and soda to ensure a good rise. If you prefer a sweeter cornbread, consider adding an extra tablespoon of honey or a splash of maple syrup. You can substitute regular yogurt for the nonfat variety if desired. For a more savory twist, add some shredded cheese or chopped jalapeños, which pairs beautifully with Cinnamon Squares.
Serving Suggestions
Serve this cornbread warm with a pat of butter or drizzle of honey on top. It complements chili, soups, and stews wonderfully, making it a perfect side for hearty meals. You can also enjoy it alongside The 'Colonel's' Cole Slaw for a delightful contrast or with a slice of Good Pecan Pie for a sweet finish.
Storage & Reheating
Allow the cornbread to cool completely before storing. Wrap it tightly in plastic wrap or foil and place it in an airtight container. It can be stored at room temperature for up to two days or in the refrigerator for up to a week. To reheat, wrap in foil and warm in a 350°F oven for about 10-15 minutes, or microwave for 20-30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Honey Of A Cornbread contains roughly 161 calories, with 4g protein, 31g carbohydrates, and 2g fat. It is a good source of calcium (17% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 927mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of unbleached flour?
Yes, you can substitute whole wheat flour for unbleached flour, but keep in mind it may result in a denser cornbread. You might want to adjust the liquid slightly to achieve the desired consistency.
What can I add to enhance the flavor of the cornbread?
Consider adding spices such as cumin or smoked paprika for a savory kick. You can also mix in ingredients like corn kernels, diced green chilies, or even some cooked bacon for added flavor and texture.
Is it possible to make this recipe vegan?
To make this cornbread vegan, replace the egg whites with a flax or chia seed egg (1 tablespoon ground seeds mixed with 2.5 tablespoons water). Use plant-based milk and yogurt alternatives to keep the recipe dairy-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).