I couldn’t bear to leave my Vegetarian Chili recipe all alone for long. So, while you are putting together that quick and easy chili, go ahead and throw together some of this super yummy cornbread to go with it. I substituted whole wheat flour, greek yogurt instead of oil and honey instead of white sugar and the final product is much healthier, but still moist and oh so tasty. Plus, it really does take just a few quick minutes to mix up!
Serves: 16 servings
- 1 cup whole wheat flour
- 1 cup cornmeal
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ cup honey
- ¾ cup plain greek yogurt
- 2 eggs, beaten
- Preheat oven to 400 degrees F. Lightly grease an 8x8 inch baking dish.
- In a large bowl, mix together flour, cornmeal, baking soda and salt.
- Add honey, yogurt and eggs. Stir just until blended, do not over-mix.
- Spread batter into prepared pan. Bake in preheated oven for 20-25 minutes, or until center of the bread springs back when gently pressed.
Serving size: 2 inch square Calories: 85 Fat: 1g Carbohydrates: 16g Fiber: 2g Protein: 4g
Nadia Despain says
Best cornbread I have EVER had! Thank you for this awesome recipe!
I’m so glad you liked it Nadia!! 🙂
I’m confused wouldn’t an 8×8 make 16 2×2 servings? If it is suppose to be 12 servings then our piece should be a bit bigger
trying it tonight for my new recipe along with the chili
Oh boy, sometimes I definitely act more blonde than I look. 😉 Sometimes I cut mine into 16 smaller squares and sometimes I do 12 servings which makes slightly bigger rectangles. I went ahead and changed the amount of servings and the nutrition info to match the smaller square size. Thanks for letting me know that needed fixed Colleen!