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This healthy cornbread recipe is a must-try! Moist, tender, and perfectly balanced with a touch of sweetness, it’s everything you love about classic cornbread but made lighter and packed with protein. I love making it with Kodiak Cakes mix, cornmeal, Greek yogurt, and applesauce for a wholesome twist that still tastes incredible.
Whether you’re serving it with chili, soups, or BBQ, this high-protein cornbread adds the perfect cozy touch to any meal. You can bake it in a loaf pan or make Kodiak cornbread muffins for easy, grab-and-go portions. It’s simple, satisfying, and the cornbread recipe you’ll keep coming back to all year long!
If you love cornbread, try our lightened-up Jiffy corn casserole and single-serving cornbread next!
Why This Healthy Cornbread Recipe Is So Great!
- High-Protein: Kodiak Cakes mix and Greek yogurt naturally boost the protein.
- Moist & Tender: Applesauce keeps this cornbread soft and moist without butter!
- Healthy: This cornbread is lightly sweetened and made with wholesome ingredients.
- Easy to Make: This recipe requires minimal prep. It’s perfect for everyday meals or gatherings.
- Versatile: Bake this cornbread as a loaf, or make cornbread muffins!
- Meal Prep: This recipe is great for meal prep, and you can always double the recipe!
Ingredients Needed
- Kodiak Cakes Mix: The base of this cornbread is Kodiak Cakes Original Pancake & Waffle Mix.
- Cornmeal: Use medium grind yellow cornmeal for that classic cornbread texture.
- Sweetener: Sweeten this cornbread with sugar or your favorite 1:1 sugar-free sweetener.
- Leavening Agents: Baking powder and baking soda help the cornbread rise and stay light.
- Salt: Balances and enhances the flavors.
- Egg: Helps bind the ingredients and give the cornbread structure.
- Milk: Adds moisture and helps bring the batter together. Use milk or your favorite non-dairy milk.
- Greek Yogurt: Keeps this cornbread tender and adds protein.
- Applesauce: Unsweetened applesauce keeps the cornbread moist without any butter or oil!
Find the full measurements in the recipe card below.
Substitutions & Variations
- Optional Mix-Ins: Stir in a handful of corn kernels for texture, or add diced jalapeño, drained canned green chiles, or a sprinkle of shredded cheese for extra flavor!
- Kodiak Cakes Substitution: If you don’t have Kodiak Cakes mix, you can use all-purpose flour, oat flour, or whole wheat flour instead. However, add 1 ½ teaspoons of baking powder and 1/2 teaspoon of baking soda since you’re not using Kodiak Cakes, which already contains leavening agents.
- Make Corn Muffins: You can make 8-10 corn muffins with this recipe instead of a loaf, if preferred. Lightly spray a non-stick muffin pan with oil or add parchment paper liners. Prepare the batter, then pour it into the muffin pan. Bake at 350°F for 20-25 minutes, or until a toothpick comes out clean. Let the muffins cool for 5-10 minutes before serving.
How To Make Healthy Cornbread
Step 1: In a large bowl, thoroughly mix the Kodiak Cakes mix, cornmeal, sweetener, baking powder, baking soda, and salt.
Step 2: In another bowl, whisk the eggs, milk, Greek yogurt, and applesauce until smooth.
Step 3: Pour the wet ingredients into the dry ingredients a little at a time, and stir until just combined.
Step 4: Lightly spray a 9×6 loaf pan with oil. Pour the batter into the loaf pan.
Step 5: Bake the cornbread at 350°F for 30-35 minutes, or until a toothpick comes out clean.
Step 6: Let it cool for 10-15 minutes before slicing and serving.
Serving Suggestions
Enjoy this cornbread warm, with a drizzle of honey or a small pat of light butter. We love serving it alongside slow cooker turkey chili, white bean chicken chili, butternut squash apple soup, roasted tomato soup, copycat Panera autumn squash soup, spicy black bean soup, roasted carrot ginger soup, or chicken corn chowder. For another option, serve it alongside roasted turkey breast or baked brined chicken breast.
Shawna’s Expert Tips
- Prevent Sticking: Spray your loaf pan with oil or line it with parchment paper, so your cornbread comes out easily.
- Don’t Over-Mix: Gently stir the batter just until combined to keep the cornbread light and tender.
- Check if Done: Every oven is different, so start checking a few minutes early. The cornbread is done when a toothpick inserted in the center comes out clean.
Storage & Freezing Instructions
Storing: Store leftover cornbread in an airtight container in the refrigerator for 3-4 days.
Freezing: You can freeze leftovers in a freezer-safe container for 1-2 months!
More Protein Recipes to Try!
- Protein Cheesecake
- Chocolate Protein Mug Cake
- Jalapeño Cheddar Protein Bagels
- Strawberry Protein Fluff
- Protein Oatmeal
- Protein Pudding
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
HEALTHY CORNBREAD RECIPE
Ingredients
- 1 cup Kodiak Cakes Original Pancake & Waffle Mix
- 1 cup yellow cornmeal, medium grind
- 2 tablespoons sugar or sugar substitute
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk or non-dairy milk
- 1/4 cup plain 0-fat Greek yogurt
- 1/4 cup unsweetened applesauce
Instructions
- In a large bowl, thoroughly mix the Kodiak Cakes mix, cornmeal, sweetener, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, milk, Greek yogurt, and applesauce until smooth.
- Pour the wet ingredients into the dry ingredients a little at a time, and stir until just combined. Don’t over-mix.
- Lightly spray a 9×6 loaf pan with oil. Pour the batter into the loaf pan.
- Bake the cornbread at 350°F for 30-35 minutes, or until a toothpick comes out clean.
- Let it cool for 10-15 minutes before slicing and serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cornbread is one of my all-time favorites, and this version is next-level! Made with Kodiak Cakes, it’s packed with protein, and there’s no oil or butter needed. If you love cornbread, I promise this will be your new go-to recipe!