Clean Eating Corn Bread

by The Gracious Pantry on March 24, 2010

Clean Eating Corn Bread

Would you believe I’ve never had corn bread before? I think I tasted one little crumb at a restaurant once, but it was a crumb. And it was little.

So when I decided to make chili for dinner the other night, I thought… what the heck. I’ll make corn bread too. How hard can it be?

I went online to find a corn bread recipe, and do you know that only ONE recipe came up for clean eating corn bread? One!

I was happy to find it until I went to actually make the recipe and realized it was missing some critical information. At one point in the ingredient list, it says: “4 tbsp. For Baking”.

4 tbsp. of what???

And it was all down hill from there.

It was not a great recipe. But the good news is, I was able to improvise. And you know what? It turned out to be some darned good corn bread, if I do say so myself!

Here’s the recipe:

Clean Eating Corn Bread Recipe
(Makes 15 pieces, or 1 – 9X5 pan)

Ingredients
1 cup plain yellow corn meal
1 cup corn flour
1/2 cup whole wheat pastry flour
1 tsp. baking soda
2 tsp. cream of tartar
1/2 tsp. salt
4 tbsp. agave or honey (I used agave)
1 cup non-fat, plain Greek yogurt
1/2 cup plain, unsweetened soy milk
2 whole eggs
1 tbsp. olive oil
1 cup frozen corn, no sugar added

Directions

Preheat oven to 425 degrees F.

Step 1 – In a large mixing bowl, mix your dry ingredient together with a whisk.

Step 2 – In a separate large mixing bowl, mix your wet ingredients, including the frozen corn.

Step 3 – Fold the wet ingredients into the dry ingredients until just barely blended. Lumps are okay. Don’t over mix.

Step 4 – Scrap your batter into your baking dish and bake for 15 -20 minutes. If you think you need longer than 15 minutes, check it every minute thereafter, or you’ll end up with burnt corn bread. If you like a lighter color on top, place a sheet of aluminum foil over the top for the last 5 minutes of backing.

Step 5 – Corn bread is done baking when you can poke it with a toothpick and it comes out clean.

Step 6 – Slice into 15 pieces, and serve while it’s hot!

Eat and Enjoy!

Munchkin Helpers:

If you have little ones, here’s how they can help (With close supervision, of course).

Let your munchkin(s) add the measured ingredients to the mixing bowls and then let them stir. My little guy helped scrap the dough into the baking dish. He’s such a great little helper!

RELATED READING:

Nutritional Content
1 serving = 1/15

Calories: 125
Total Fat: 3 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 28 gm
Sodium: 177 mg
Carbohydrates: 22 gm
Dietary fiber: 2 gm
Sugars: 5 gm
Protein: 5 gm
Estimated Glycemic Load: 13

Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.

Caution: Any time a child is in the kitchen, they will require close supervision. Munchkin Helpers suggestions should be applied with common sense to your own child, taking their own capabilities into account. Do not assume that because it says here that your child can do something, that they can, in fact do it. Please use common sense when in the kitchen with your child(ren).

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  • http://theapplehilladventurer.blogspot.com/ Denise (the apple hill adventurer)

    wow that sounds REALLY yummy. I love corn bread but always avoid it because it is usually SO full of fat sugar. I will have to give this recipe a try! I really hope I can make it to the blogger meet up in april :)

  • http://www.thegraciouspantry.com The Gracious Pantry

    Thanks Denise! I hope I’ll get to meet you in April!

    Take care

  • kristen

    hey tiffany! i wanted to make this but im not sure what corn flour is–is it corn starch? thanks! kristen

  • http://www.thegraciouspantry.com The Gracious Pantry

    No, corn starch is very different from corn flour. You want the actual flour made from corn. Many stores carry it. Try the bulk section at a local health food store.

    Hope that helps!

  • kristen

    thanks–any substitute i can use until i get to the store? maybe brown rice flour? (my hungry four year old eagerly awaiting…lol)

  • http://www.thegraciouspantry.com The Gracious Pantry

    You could certainly give it a try, although, it won’t be corn bread. I’ve never tried that particular substitution, so you’d have to try it and see how it turn out. Wish I could be more help!

  • http://www.tangysays.blogspot.com Tangy

    I made this for dinner tonight along with some tomato-basil soup and it was delicious!!! Probably the best cornbread I’ve ever had! Great recipe :)

  • http://www.tangysays.blogspot.com Tangy

    I should also say I made a few modifications due to my lack of ingredients! I used oat flour instead of corn flour (it still tastes just like cornbread) and I used low fat sour cream instead of greek yogurt and 1 cup of rice milk plus an additional few tablespoons of 2% milk. I was pleasantly surprised on how high this rose, too!

  • http://www.thegraciouspantry.com The Gracious Pantry

    Tangy – Wow! I’m impressed! I’m glad those modifications worked out. I’ll have to try your version some time. Thanks!

  • http://www.lavoro.etsy.com Shelly

    Any idea what I could sub for the yogurt and eggs? I am dairy/egg free… any hope? LOL

  • http://www.thegraciouspantry.com The Gracious Pantry

    Shelly – You could try soy milk, but I’m not totally sure how it would turn out.
    I’ll see if I can find some better replacements.

  • http://www.chewonthatblog.com Sophia

    Wow, great job here. Awesome picture too! It looks delicious!

  • Jen

    Just made this for dinner with some clean chili and it was WONDERFUL! My 2 year old loved it! I couldn’t find any corn flour at the store I went to today, so I just used all whole wheat pastry flour and it was still great…I’m curious to see if it would taste any better with corn flour, but it’s great with the WWPF so we’ll see if I ever try it. :) I also used just regular nonfat milk instead of soy milk…I’m not a soy person. :) Turned out great though!

  • http://www.thegraciouspantry.com The Gracious Pantry

    Jen – Fantastic! I’m so glad you enjoyed it!

  • Kim

    This was fantastic – thanks for the recipe! I found corn flour at Whole Foods, fyi.

  • http://www.thegraciouspantry.com The Gracious Pantry

    Kim – Wonderful! Whole Foods is a great place!

  • Leah

    Thank you for the wonderful recipe. I made this for my family last night and they ALL loved it. I decided a few months ago to try Clean eating. If it was not for finding your blog I would have given up already. I have two teenage boys who are not crazy about this lifestyle change. With the help of your recipes they are accepting the changes. Thank you

  • http://www.thegraciouspantry.com The Gracious Pantry

    Leah – Fantastic! I find kids to be the absolute toughest critics! Try reading this article on getting your teens to eat clean. Maybe it will help. http://www.thegraciouspantry.com/teen-eat-clean/. So happy you enjoyed the clean eating corn bread!

  • Charlie

    YAY! I was just thinking of asking you if you had a cornbread recipe!! Thanks Tiffany! :D – I am also trying your sweet and sour meetballs this week! We have a GREAT no sugar Apricot fruit jam in England, I cant wait to try!

  • http://www.thegraciouspantry.com The Gracious Pantry

    Charlie – Wonderful!! Please let me know how it all turns out! :)

  • Charlie

    Ooooh one question… what is the difference between cornmeal and corn flour?

  • http://www.thegraciouspantry.com The Gracious Pantry

    Charlie – Corn flour is a finer grind. There’s a big difference.

  • Jenn Youngs

    Very Yummy, made this for a potluck BBQ and it went over really well! Thanks, your site is a lifesaver :)

  • http://www.thegraciouspantry.com The Gracious Pantry

    Jenn – That’s wonderful!!! I’m so happy everyone enjoyed it!

  • Amythorpe7

    What is cream of tartar? And I’m guessing health food store to find it, lol!! I sure wish I had one closer! I’m having to keep me a going list so when I go into Atlanta!!

  • Anonymous

    Amythorpe – You can buy cream of tartar at just about any grocery store in the baking or spice isle.

  • Anonymous

    BeShrable – It’s never lasted long enough around here for me to find out. So you may want to make a batch and freeze a small piece to experiment first.

  • Anonymous

    BeShrable – Please do!

  • Laura

    I just made this for dinner tonight to go with chili. My husband said it was the best corn bread ever! I agree, however, mine was bumpy on top where yours is smooth. Did you smooth out the top after you put it in the pan? Chunky kind of gave it that home-made goodness look! Yummy

  • Anonymous

    Laura – No, I just poured it in. As long as the finished product was good though, I wouldn’t worry about it too much. Sounds like you both enjoyed it!

  • Anonymous

    Laurafine – I’m sure it would work just fine.

  • J. Wong

    Thanks for the recipe – I had to bake this much longer than 20 minutes. It’s been in now for over 30 and I think it will be done in another 20. I covered it with foil so it seems to be doing just fine, just nowhere near done. I made some substitutions, but just AP flour for corn flour, so I wouldn’t think that would change the baking time that much. I’m glad to have a recipe though that isn’t packed with fat!

  • Anonymous

    J. Wong – It actually could very well affect the baking time. Hope you enjoy it!

  • Tiffanie

    Would you have any suggestions for a non-dairy substitute for the yogurt? In past recipes I have used unsweetened applesauce but not sure how that would be in this recipe.

  • Anonymous

    Tiffanie – I’ve tried this with other things and was not impressed with the outcome. That doesn’t mean it’s impossible, just means I haven’t figured it out yet. I’ll keep trying!

  • Anonymous

    Yum! What a great sub!

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