Heart Healthy Cornbread

Heart Healthy Cornbread created by LifeIsGood

This recipe comes from the "Wild Wild West Cookbook" I was given by my wonderful friend Tammie in the Bi-Annual Cookbook Swap 2009. Ive adapted it slightly, but will list my changes as options as it would be great otherwise also. This makes for a grainy, only slightly sweet, but super tasty bread, which can be enjoyed either with a savoury meal oron its own spread with butter and jam/honey. This is a very versatile recipe, which can be changed easily to suit the meal youre making. Please feel free to play with it. I could think of adding some vanilla or cinnamon to the batter for a more cakey version or using some chili powder and other spices for a hearty one.

Ready In:
27mins
Yields:
Units:

ingredients

  • 1 cup cornmeal (I used half polenta half cornmeal)
  • 1 cup unbleached flour (can use whole grain also)
  • 14 cup oil
  • 1 cup skim milk
  • 2 egg whites (I used 1 whole egg)
  • 1 tablespoon sugar (thats plenty for me, but if desired use up to 4 tbs)
  • 3 teaspoons baking powder
  • 12 cup corn kernel (fresh or canned or thawed) (optional)

directions

  • Combine flour, cornmeal, baking powder (spices if using, see description) and sugar in a big bowl.
  • In a second bowl beat together egg whites (or egg), milk and oil. Stir into dry ingredients until just combined.
  • Stir in corn kernels if using and fill into prepared tin (either a 8 inch pie plate or muffin tins).
  • Bake at 400°F for about 20 minutes (until tester comes out clean).
  • Enjoy!
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Lalaloula
Contributor
@Lalaloula
Contributor
"This recipe comes from the "Wild Wild West Cookbook" I was given by my wonderful friend Tammie in the Bi-Annual Cookbook Swap 2009. Ive adapted it slightly, but will list my changes as options as it would be great otherwise also. This makes for a grainy, only slightly sweet, but super tasty bread, which can be enjoyed either with a savoury meal oron its own spread with butter and jam/honey. This is a very versatile recipe, which can be changed easily to suit the meal youre making. Please feel free to play with it. I could think of adding some vanilla or cinnamon to the batter for a more cakey version or using some chili powder and other spices for a hearty one."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Grammy Charlotte
    I love reading and making healthy recipes, but I wish anything that is listed as healthy would have the stats included. My husband has been diagnosed with congestive heart failure and has specific requirements on what he can eat, and stats would be so helpful!
  2. MaxBetta
    This one came out very bland for me. It was okay as long as jam or butter was spread on it, but alone we found it hard to eat. Maybe next time I'll add some salt. I know it wouldn't be as heart healthy then, but maybe it would give it more flavor.
  3. COOKGIRl
    This was super easy to throw together. The recipe was cut in half and I only added a little bit of sugar (1/2 T.) My main was chili with squash and so no more sugar was needed in the cornbread. I wanted to substitute part whole wheat for unbleached white but forgot! Next time! The bread was crumbly- however not dry and a high riser. Baked in a pre-heated 8"cast iron skilletWe all loved it! PS It does help having those ingredients listed in order! Reviewed for Veg Tag/October.
  4. COOKGIRl
    This was super easy to throw together. The recipe was cut in half and I only added a little bit of sugar (1/2 T.) My main was chili with squash and so no more sugar was needed in the cornbread. I wanted to substitute part whole wheat for unbleached white but forgot! Next time! The bread was crumbly- however not dry and a high riser. Baked in a pre-heated 8"cast iron skilletWe all loved it! PS It does help having those ingredients listed in order! Reviewed for Veg Tag/October.
  5. Georgiapea
    Nice little recipe. I used half polenta/half corn meal, white whole wheat flour, frozen corn and a whole egg. I made this for my international students because they have been asking me what authentic southern food is. I don't usually love cornbread, especially because of all the oil, but this was good. It was a little under-spiced for my tastes, but they have done nothing but complain about how salty and sweet American food is, so they loved it!
Advertisement

Find More Recipes