Clean Eating Maple Cornbread
Who says comfort food can’t be healthy? This sweet yet savory and easy recipe is both gluten free and delicious. A homemade, low carb, and 21 Day Fix approved side dish for chili or soup. Oatmeal replaces white flour, plain Greek yogurt in place of oil, and maple syrup instead of white sugar. We have also tried it with whole wheat flour and it was amazing! Find more recipes like this at groundedandsurrounded.com.
Servings
9pieces
Servings
9pieces
Ingredients
  • 1/2cup plain Greek yogurt
  • 1/2cup unsweetened almond milk
  • 2 eggs
  • 1/4cup pure maple syrup
  • 1cup oat flour
  • 1cup cornmeal
  • 1Tbsp baking powder
  • 1/2tsp baking soda
  • 1/2tsp sea salt
Instructions
  1. Preheat oven to 400F. Grease an 8×8 glass pan with non-stick cooking spray. Set aside.
  2. In a large bowl, whisk together all the wet ingredients- yogurt, milk, eggs, and maple syrup.
  3. Then to that same bowl add in all the dry ingredients- oat flour, cornmeal, baking powder, baking soda, and salt. Mix until combined into a smooth batter.
  4. Pour into prepared pan and bake for 20 minutes or until golden brown on top and toothpick inserted comes out clean. Let cool for 15 minutes and serve plain, with butter, maple syrup, and/or honey!
Recipe Notes

*To make oat flour, pour a heaping cup of old fashioned oatmeal into a Magic Bullet, blender, or food processor and grind until it turns into a flour consistency. 

*Wheat flour works well too and resulted in a “dreamy cornbread”. <—-My husband’s exact words. Ha! 

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