Filled with whole grains and cheese, this simple homemade healthy cornbread recipe is one the entire family will get on board with! Feel free to spice it up with Hatch Chiles or keep it simple with the cheese, the options are endless!
Combine the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl.
To a larger bowl, whisk eggs. Add in the yogurt, oil, milk, and honey.
Slowly combine the dry into the wet ingredients until uniformly combined.
Mix in the cheese and hatch chiles.
Spray an 8x8-inch baking dish with cooking spray. Add the batter and sprinkle hatch chiles over the top if desired. Bake for 35 minutes at 400 degrees.
Let cool for 10 minutes when finished cooking before slicing.
Enjoy with desired entree, and store in an air tight container for up to 5 days on the container, 10 days in the fridge, and 3 months in the freezer.
Notes
Here are some helpful hints to make this healthy cornbread recipe:
Use cornmeal, corn grits or polenta. They are all very similar! I chose a coarse cornmeal for texture, but if you prefer softer then use a fine ground cornmeal.
Switch up the cheese (or omit entirely if you are dairy free.) You can also use a plant-based milk (soy works well.)
If you or your family is spice sensitive, omit the hatch chiles, or use a milder pepper like a jalapeno, seeds removed.
White whole wheat flour is a finer version of whole wheat that has more fiber than all purpose. You can use all purpose though if that’s what you have.
I have not tested this with a gluten free flour.
Nutrition Facts
Healthy Cornbread Recipe with Hatch Chiles
Amount Per Serving
Calories 195Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Cholesterol 8mg3%
Sodium 479mg20%
Potassium 180mg5%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 8g9%
Protein 5g10%
Vitamin A 63IU1%
Calcium 160mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.