Healthy Cornbread (gluten-free option)
A good cornbread recipe is so necessary for the cooler months!
Many I’ve tried in the past turn out too dry and crumbly, but this one is so moist and just the perfect sweetness. It also has some whole corn kernels in it, which make the best little bites when you’re eating a piece.
I love making it as a side for my favorite chili recipe. Such a comforting meal that just so happens to be full of protein and healthy fiber!
To make these gluten-free, just use 1:1 gluten-free flour instead of all-purpose flour.
Recipe makes 16 pieces
Ingredients
1 cup corn meal
1 cup all-purpose flour
¼ cup sugar
½ tsp salt
½ tsp baking soda
1 ½ tsp baking powder
1 can of corn, drained
1 cup buttermilk, low fat
1 tbsp olive oil
2 egg whites
Directions
Preheat oven to 400F and line a glass 8x8 baking dish with parchment paper.
Combine the corn meal ,flour, sugar, salt, baking powder, and baking soda in a bowl.
Place half of the can of corn in a blender with a few tbsp of water and pulse a few times until blended but chunks still remaining (like creamed corn).
Combine the blended corn, buttermilk, olive oil, and egg whites in a bowl.
Add the wet ingredients to the dry ingredients and mix until combined. Fold in the remaining whole corn pieces.
Pour the mixture into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean when inserted in the center. The center will be soft and springy when done.
Allow to cool for a few minutes, then cut into 16 pieces.
