About this healthy cornbread
I made some simple swaps to make this cornbread a little healthier than traditional cornbread.
whole wheat flour instead of all-purpose maple syrup instead of granulated sugar olive oil instead of canola oil
Now, it’s not like you’re eating celery or anything, but it’s certainly a less indulgent way to enjoy cornbread. We hardly ever eat chili without cornbread, so it’s nice to have something a little lighter to accompany the chili. If you don’t eat a lot of whole wheat flour and are not used to the texture and density of it, start off by using half whole wheat and half all-purpose, or use a white whole wheat flour. You could also make this into muffins! Pour into a muffin pan and reduce baking time (I’d start with 15 or 16 minutes and go from there). This would be great with jam, too! Try it with strawberry freezer jam or orange marmalade!
More Quick Breads Using Whole Wheat Flour
I substitute whole wheat flour for white all purpose flour whenever I can. It’s much more nutritious and adds an extra layer of hearty flavor. Here are some of my favorite recipes:
Pumpkin Streusel Bread Whole Wheat Banana Bread Healthy Pumpkin Chocolate Chip Bread Whole Wheat Applesauce Bread with Walnuts Whole Wheat Biscuits with Cornmeal, Cheddar, and Black Pepper
