Corny Cornbread Recipe Created By: Laura Coti Garrett, MS RDN

When I set out to create this recipe, I wanted to make a corn casserole. But after some tweaking and the addition of white whole wheat flour, I came up with this ‘corny’ corn bread recipe. By making your corn bread from scratch, you’re able to eliminate a lot of the sugar and fat that you find in prepared mixes. Did you know some boxed mixes contain lard? It’s true, but don’t worry this recipe if lard-free.

First, preheat you oven to 400 degrees F and then coat a 9x9 pan. Next mix your dry ingredients in a medium bowl. My secret ingredient is the crushed red pepper. It gives the bread a gentle punch.

Once you’ve mixed the dry ingredients, grab another bowl and whisk together the buttermilk, Greek yogurt, eggs, corn oil, honey, frozen corn, and creamed corn. The frozen corn adds fiber and vitamin A to the recipe. I substituted the Greek yogurt for sour cream, giving you more protein, more calcium, and less fat. I also skipped the sugar and opted for honey to make this recipe even more nutrient rich.

Next add the dry ingredients by the cup to the wet ingredients and thoroughly stir the ingredients together. Next pour the mix into your pre-coated pan. You won’t think the mix will fit into the pan, but don’t worry it will!

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Put the pan into the over at 400 degrees F for 35 minutes or until the top is slightly brown.

When you remove the bread from the oven, you might think it needs more time in the oven but this is a loose bread so don’t fret. Cut up and enjoy!

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