The best cornbread

Cornbread is single handedly the best accompaniment to chili. Or at least I think it is. They are a perfect combination of flavors and textures and it’s a sad day when I have chili and don’t have cornbread to go along with it.

Today, I made some chili. Yes, I know. It is one-billion degrees outside and I am crazy for making a “cold weather comfort food” today. But I’ve been craving it and my siblings and I are home alone this weekend so we needed some “we want our mommy” comfort food.

Of course, I had to make some cornbread to go along with it. But, as most of you know by now I like to make my recipes as healthy as I can without sacrificing flavor.

Cornbread is generally a really fattening bread. It usually contains about a stick of butter and a good amount of white processed flour. This recipe is different. It has no butter or flour in it and is seriously so moist that you could eat it with a spoon if you really wanted to.


1 cup cornmeal
1/2 cup ground rolled oats (I just put mine in the food processor so they would be ground up)
1 egg
2/3 cup creamed corn
1 cup non-fat milk
2 Tbl honey
1/4 tsp salt
2 tsp baking powder
1/4 cup fresh or frozen corn

**You can also add some cheese or green chilies to this to add a little more flavor – although it is plenty flavorful on it’s own!

Preheat oven to 425 degrees.

Mix together all ingredients in a large bowl. Pour into an 8×8 prepared pan and bake for 20-25 minutes. The top should be golden brown and a tester inserted into the center should come out clean.


***This cornbread makes about nine servings. Each serving is less then 100 calories!


Whole wheat dark chocolate blueberry muffin bread

This is for all you people who only eat the muffin tops.

This tastes exactly like a blueberry muffin, only like ten times the size and minus the muffin bottom that you secretly never want to eat. My dad will be so proud. He only ever eats the muffin tops and has literally asked me multiple times to find a way to just make muffin tops. Well, now I have found a way.

If you’re big into baked goods like me, you will love this bread. It’s dense, it’s moist, it’s chocolatey, it’s got blueberries in it, it’s got a streusel, it’s whole wheat.

OK, I have given you every excuse to make and love this bread. Make it!! Eat it! Love it!

Adapted from How Sweet It Is

2 1/2 cups whole wheat flour
1 cup rolled oats
2 tsp. baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
2 eggs
2/3 cups brown sugar
1/4 cup granulated sugar
2 tsp vanilla
2/3 cup milk
1/2 cup butter, melted
1 cup blueberries tossed in a spoonful of cornstarch
1 cup dark chocolate chips


1/2 cup brown sugar
1/2 cup flour
1/4 cup butter
pinch of salt
1 Tbl. butter melted

Preheat your oven to 350 degrees and grease a loaf pan.

In a large bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. Set aside

In another bowl, whisk together eggs and sugar until well combined. Add in vanilla and milk and mix thoroughly. Add wet ingredients into dry and mix to combine. Add in butter and mix.

Fold in blueberries and chocolate and pour into loaf pan.

Mix together all ingredients for streusel and crumble over top of batter.

Bake for 50-55 minutes.


Whole-wheat rosemary raisin bread

Is it possible to have an addiction to bread? Because I think I may have that. There are few things as good as a freshly baked loaf of bread.

Maybe some butter on that bread. Yeah, that might be better.

But, freshly baked bread is pretty darn good on its own. Especially when it has rosemary and raisins in it.

By now, you all probably know that I have a mild obsession with Trader Joe’s. Is it sad that I just like walking around in there? No? You do too?! Anyways, my mom found some crackers there that have raisins and rosemary in them. Not only are these crackers amazing eating utensils for any dip, they are so tasty on their own. And that got me thinking – Would these flavors be good in a bread? Heck yeah they are!

Sweet/salty/carbs. What more do you need people? Oh, and to make you want this bread even more – this recipe is so easy. I basically did it in my sleep. Which is what I did in between all the breaks you have to take while making it. This bread is also one that can be made all year long. It would be really great around the holidays, but its delicious during the summertime too! (By the way, this bread is even more amazing when you slather preserves all over it 🙂 . )

Adapted from King Arthur Flour / How Sweet It Is

1 packet dry active yeast
1 1/4 cup milk, warmed but NOT hot
2 tsp honey
1 1/2 cups whole wheat flour
1 cup oats
1 1/2 cups bread flour
1 tsp salt
2 Tbl butter, melted
3 Tbl brown sugar
1/4 cup rosemary, chopped
1/3 cup raisins

In a bowl, combine yeast, milk and honey. Set aside for about ten minutes until it is foamy.

In the bowl of a stand mixer fitted with a dough hook, add flours, oats, salt, butter, brown sugar, rosemary, and raisins. Pour in milk mixture and mix on low speed until the dough looks shaggy. Increase the speed to medium and knead dough for five minutes. It should begin to look smooth.

Place dough in a well oiled bowl and cover with a towel. Let the dough rise in a warm place for one hour.

Remove dough from the bowl and place in an oiled 9×5 loaf pan. Cover with greased plastic wrap and let sit for 90 minutes. Pre-heat you oven to 350 degrees.

Once you oven is hot, bake bread for 35-40 minutes. The top will look golden brown. Allow to cool completely before eating.