This healthy twist on a classic comfort food is a perfect, light accompaniment for heavy holiday meals. Honey and Greek yogurt give this Healthy Honey Cornbread recipe it's sweet, tart flavor, while olive oil keeps it moist but light. Bake the cornbread in a preheated cast iron skillet for the ultimate crispy crust.
Heat the oven to 375°F. Lightly mist a 2-quart casserole dish with olive oil cooking spray.
Whisk together the cornmeal, flour, baking soda, and salt.
In a separate bowl, whisk together the greek yogurt, eggs, olive oil, and honey until smooth.
Pour the wet ingredients into the dry ingredients, then fold with a rubber spatula until just barely combined.
Pour the batter into the prepared casserole dish and smooth the top using the spatula.
Bake until the edges are golden brown, and the center springs back when gently pressed, 20-25 minutes. Remove from the oven and cool in the pan 10 minutes. Slice into 12 pieces and serve with butter or honey.
Substitute all-purpose gluten free flour (with xanthan gum) or white whole wheat flour with great results.
At room temperature, covered with a tea towel, for 24 hours.
In the fridge, in a tightly sealed container, for up to 4 days. Microwave 10-15 seconds to remove the chill.