This clean-eating, 21 Day Fix cornbread is just what your chili has been looking for! (Or your holiday table, or your barbecue!)

This post was originally published on 9/24/15. I’ve updated with some new pics and a (hopefully) clearer explanation on figuring out 21 Day Fix container counts! Hope it’s helpful! – Steph

Holy mother of cornbread! So in Tuesday’s Chipotle Pumpkin Turkey Chili post (I could really stand to be a little more concise with these recipe names, eh?) I promised you a companion to that super-tasty fall staple and since I’m pretty big on keeping promises, it’s cornbread for everyone! Yep, even you, ya Fixer 😉

Warning! Below is a lengthy, possibly confusing explanation, feel free to skip it if you aren’t interested or aren’t on the 21 Day Fix!

Before I tell you all about how fantastic this recipe is (because it really, really is), I want to share with you how I “fixed” it because this is something that you can do at home! First, I started with a cornbread recipe, which, by the way, came off of the back of the Quaker Yellow Corn Meal can entitled “Easy Corn Bread.” Since I decided to make it on the fly while I was in the middle of making the chili, I didn’t want to have to go looking for one of the (probably many) cornbread recipes that I already had.

This recipe happened to use simple ingredients (all-purpose flour, corn meal, sugar, baking powder, salt, skim milk, vegetable oil and an egg or egg whites), which made it pretty easy to swap some of them for Fix-approved ones. I switched out whole wheat pastry flour for the all-purpose, raw sugar for white (and I cut back on it), coconut oil for the veg oil and I opted to use a whole egg instead of the egg whites. Ok, now for the tough part. How in the heck do I count this?

How to figure out container counts for the 21 Day Fix:

We’ll start with the ingredients of this recipe and the knowledge that this recipe makes 9 servings:

1. 3 tbs raw sugar
2. 2 tsp baking powder
3. 1/2 tsp salt
4. 1 cup unsweetened vanilla almond milk
5. 1/4 cup melted coconut oil
6. 1 egg, beaten
7. 1 1/4 cups whole wheat pastry flour
8. 3/4 cup cornmeal

And below is how each ingredient is counted (these counts are for the entire recipe):

1. raw sugar – 9 teaspoons of sugar
2. baking powder – free
3. salt – free (be sure to use in moderation!)
4. unsweetened almond milk – 1 oil teaspoon
5. coconut oil – 12 oil teaspoons
6. egg – 1/2 Red
7. flour – 5 Yellows*
8. cornmeal – 3 Yellows*

Now we’re going to divide each count by 9, because this makes 9 servings. That way we’ll know what each serving makes.

• 1 teaspoon of sugar
• 1 1/2 oil teaspoons (this is adding together all 13 oil tsp in this recipe and dividing by 9)
• 1 Yellow (this is adding together all of the yellows in this recipe and dividing by 9)

Note that I didn’t count any red here – this is because each serving would’ve only had 5/100 of a Red. Definitely not enough to count!

Ok, well that was all very technical, wasn’t it? Sorry! I get this question a lot so hopefully this helped some of you, I swear I tried to make it as clear as possible!

Or, ya know, you can just forget all of that and get your recipes and container counts right here from me! Ha!

So let’s talk cornbread, people. You love it, right?! I’m pretty sure everyone does… at least I have yet to meet someone who doesn’t. It’s definitely a must-have when making chili (in my opinion, anyway). However, we’ve all had our fair share of “bad” cornbread, haven’t we? I’m talking dry, hockey-puck, sand-like cornbread that you’d feel guilty tossing to the dog, because, hey, you love you’re dog, and she just deserves better. This is not one of those batches of cornbread. It’s moist and tender and plain ol’ delicious.

The trick here, as with any baking, is not to over-bake it. It’s not going to brown a whole lot, so don’t bother looking for that. As soon as the toothpick comes out clean, pull it out of the oven. Trust me, you won’t be sorry.  Also, there is one VERY important ingredient. The whole wheat pastry flour. NOT the same as regular whole wheat flour which will undoubtedly give you denser, tougher bread. I’ll be honest with you, it’s kind of a pain to find. In fact, I ordered mine from Amazon (because free shipping is the bomb.com) instead of going all over creation looking for it. It’s a little on the pricey side, but I got a decent-sized bag and it’s really come in handy, so for me it was definitely worth it. This is the one that I bought: Bob’s Red Mill Organic Whole Wheat Pastry Flour. They also have it in non-organic if you want to save some pennies.

Because my family LOVES chili when it starts to get chilly (sorry, couldn’t help myself) we make it a lot, so we’ll definitely be making this super-simple, tasty cornbread to go with it. I hope you will, too!

Here are a few of my fave healthy chili recipes for some inspo!

• 21 Day Fix Chipotle Pumpkin Turkey Chili {Instant Pot | Stove Top}
• Roasted Vegetable Chicken Chili with Avocado
• Instant Pot Beanless Beef Chili – Confessions of a Fit Foodie
• 21 Day Fix Mole Chicken Chili (pictured above!)

*I have a handy guide right here that can help you to figure out how many calories and carbs are in a yellow container (it’ll also help you with all of the other containers and your teaspoon if you need it)!

**By the way, if you really want to guild the lily on this one (and have the teaspoons for it) a great topper for this is 1/2 tsp grassfed butter mixed with a drop of honey. SO GOOD!!!**

21 Day Fix Cornbread

Yield: 9 Servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Print

Ingredients

• olive oil or coconut oil cooking spray
• 1 1/4 cups whole wheat pastry flour (I did not test this with regular whole wheat flour, it would definitely have a different texture)
• 3/4 cup cornmeal
• 3 tbs raw sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsweetened vanilla almond milk
• 1/4 cup melted coconut oil
• 1 egg, beaten

Instructions

1. Preheat your oven to 400 degrees. Spray an 8X8 baking dish (or a muffin tin) with cooking spray, set aside.
2. Whisk together the flour, cornmeal, sugar, baking powder and salt.
3. Stir in remaining ingredients until just combined. Divide between 9 muffin cups or pour into your prepared 8X8 pan.
4. Bake about 15 minutes if you're making muffins and about 20 minutes for an 8X8 pan. Your cornbread is ready when a toothpick stuck in the center comes away clean.
5. When I make them in the muffin tin, I let them cool for a few minutes, then pull them out and let them cool the rest of the way on a cooling rack. If you made yours in the 8X8, you can just let it cool all the way and then cut it into 9 squares.

Notes

21 Day Fix Container Equivalents: 1 YELLOW, 1 1/2 TSP, 1 TSP sugar

Weight Watchers Freestyle Points: 7

Nutrition Information:

Yield: 9 Serving Size: 1 piece of cornbread
Amount Per Serving: Calories: 184 Total Fat: 8g

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