In Serbian cuisine, cornbread is very popular! We serve it for breakfast, lunch, snack and dinner. As a side dish or a main. Warm or cold. And there are all kinds of recipes for it! One I am sharing today is a healthy cornbread recipe. I will also add that it’s a beautiful recipe, beautiful cornbread. My grandma disagreed. These is a video link in the end of this post if you are curious to see her thoughts! 😊

For my traditional cornbread recipe I use mostly corn flour. For this cornbread for weight loss recipe I used mostly mixture of buckwheat and rye flour. Both of these have beautiful, earthy color. Which then gives darker color to the actual cornbread.

This cornbread healthy is more dry in comparison to my traditional recipe but still, very delicious! The flours have stronger taste which makes it more of an experience while eating this cornbread. I find it to be more interesting both visually and taste wise.

When I was making this buckwheat cornbread, for this video, I was in Belgrade. And the buckwheat they have there is less fine in texture and more interesting to look at in comparison to the one I use in Sweden. But I am curious to compare the two once I make the bread here.

This rye cornbread tastes delicious warm or cold and even the next day. It goes well with almost anything you serve it with. This time I served it for breakfast with yogurt and salad of course. It goes very nicely with crunchy cucumber.

If you enjoyed this low fat cornbread, leave me a comment and let me know!

And for more daily inspo like this cornbread weight loss recipe, check out my Instagram where I post daily and my Pinterest account!

Healthy Cornbread Recipe

Course: Appetizers, Breakfast, Savory dishes, Serbian recipes, Vegeterian, Weight Loss Recipes

Servings

4-6

servings

Total time

hour

Ingredients

1 egg
300 gr buckwheat flour
200 gr rye flour
200 gr corn flour
1 tsp baking powder
500 ml club soda
150 gr cottage cheese
Salt
Yogurt and salad for serving

Process

Add all the ingredients into a medium size bowl. Mix well until the mixture is thick but still drips of the spoon.
Transfer the mixture into a 23 cm round baking pan.
Bake in the preheated oven at 200°C for around 40-50 minutes or until tooth pic inserted comes out clean.
Serve warm or cold with yogurt and salad. Enjoy!