Healthy Cornbread

This cornbread recipe comes out light, fluffy and golden-brown. It can be enjoyed with chilli, as a side dish to any main course, or just as a snack.

Healthy Cornbread
Yield: 9

Healthy Cornbread

Below I provide options for ingredient substitutions, as well as directions, on making it vegan, lower calorie and lower sugar.


  • 1 cup gluten-free flour blend
  • 1 cup cornmeal
  • ⅔ cup brown sugar
  • 1 tsp salt
  • 1 tbsp baking powder
  • ⅓ cup melted coconut oil (butter flavoured by Nutiva)
  • 1 egg
  • 1 cup coconut milk


    1. Preheat your oven to 350 degrees F.
    2. In a large bowl, mix together all of the dry ingredients.
    3. Add the melted coconut oil. While mixing on low, add the egg and coconut milk until everything is mixed together and the batter is smooth.
    4. Grease your 9 x 9 glass baking dish with coconut oil.
    5. Using a spatula, pour the batter into your greased baking dish.
    6. Bake for 30 to 35 minutes, or until starting to get golden on top and a toothpick comes out clean.


Substitutions and variations

Gluten-free flour substitutions: instead of using a gluten-free flour blend, you could also use any other type of gluten-free flour such as rice flour, chickpea flour, or cassava flour. Depending on what you use, make sure to check online conversion charts. Not all gluten-free flours convert 1 to 1.

Coconut milk substitutions: instead of using coconut milk, you can use any other type of dairy-free milk.

Butter-flavoured coconut oil substitutions: Instead of butter-flavoured coconut oil, you can use regular coconut oil, a vegan butter substitute, or any other cooking oil of your choice.

Brown sugar substitutions: instead of using brown sugar, you can use white sugar, coconut palm sugar, or a low-carb sugar substitute such as Swerve.
Egg substitutions: instead of using an egg, you can swap it out for a vegan egg substitute.

Cornmeal substitutions: instead of cornmeal, you can use corn flour, polenta, or corn grits.

Make this recipe lower calorie/fat: Instead of using ⅓ cup of melted coconut oil, you can cut it down to 1-2 tbsp and then top up the rest of the ⅓ cup with additional coconut milk or other dairy-free milk. Make sure to use a lower calorie coconut milk instead of the full fat canned coconut milk.

Make this recipe lower sugar: Instead of ⅔ cup of brown sugar, you can cut it down to ⅓ cup and top the rest up with gluten-free flour. Alternatively, to make this recipe sugar-free, replace the entire ⅔ cup of sugar with gluten-free flour.

Make this recipe vegan: Replace the egg with one vegan egg substitute.

Nutritional information

For 1 serving
Calories: 257
Carbohydrates: 40.4 g
Protein: 3.4 g
Fat: 9.5 g
Fiber: 2.3 g

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