A new Sweet Southern Cornbread

I love cornbread. And since it’s made with a lot of whole grain, it’s not unhealthy for those of us watching simple carbs. But the sugar in in can be unhealthy.

I have found I can use golden monk fruit to replace half the brown sugar in it without altering the taste or consistency. I use monk fruit on a regular basis since both my husband and I are considered “pre-diabetic”. So I try to limit the refined sugar and simple carbs we eat. Often at least half the sugar in any recipe can be replaced with monk fruit.

Using part golden monk fruit helps eliminate sugar, and the brown sugar taste is still present. The texture and taste are not affected.

In this recipe, I use some coarse cornmeal to provide more texture, and part regular fine cornmeal the original recipe called for. It does take some regular white flour to keep the bread structure. (I haven’t tried it with whole wheat flour – it just seems sacrilegious for corn bread).

Using both coarse and fine cornmeal gives more texture to the cornbread

My husband pronounced this the perfect cornbread.

It can be made in either a cast iron skillet or a cast iron bread/loaf pan. Either way works, depending on how you want to serve it, by slice or by wedge. I do recommend the cast iron though, as it allows a crispy crust to develop with a preheated pan.

The skillet will cook faster since the batter is spread out into a thinner layer. A loaf pan takes about 30 minutes.

It goes great with my chili from last week!

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New Sweet Southern Corn Bread

A slightly sweet cornbread full of healthy whole grain.

Course Bread
Cuisine American
Keyword corn bread, southern cornbread, sweet cornbread
Prep Time 14 minutes
Cook Time 25 minutes
Total Time 39 minutes
Servings 6 people

Ingredients

  • ¾ cup coarse corn meal
  • ½ cup fine cornmeal
  • 1 ¼ cup white flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 ¼ cup buttermilk
  • 2 large eggs
  • ¼ cup brown sugar
  • ¼ cup golden monk fruit
  • ¼ cup butter melted

Instructions

  1. Preheat oven to 375F. Spray a 10” cast iron skillet or a bread pan with cooking spray. Place in the oven.
  2. In a large bowl, whisk together the dry ingredients – cornmeal to baking soda. In a second bowl, whisk together the rest of the ingredients. Stir the buttermilk mix into the flour mix, and stir until just combined. Spread into the prepared pan (remove form the oven and handle carefully as it is quite hot!)
  3. Bake until golden brown, about 20 minutes for a cast iron skillet or 25 minutes for a loaf pan. Let cool in the pan 10 minutes before turning out.
  4. Serve warm with butter and honey.