Name: 21 Day Fix Cornbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 9 Servings
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

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This 21 Day Fix cornbread is just what your chili has been looking for! (Or your holiday table, or your barbecue!) With all clean ingredients and whole grains, it’s also healthy and Weight Watchers friendly.

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 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 healthy eater 😉

Warning! Below is a lengthy explanation on counting 21 Day Fix containers, 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, cornmeal, 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 21 Day Fix approved ones.

I switched out the all-purpose flour for some whole wheat pastry flour, 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 (actually it’s not, I swear!). How to count it?

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:

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
1 1/4 cups whole wheat pastry flour
3/4 cup cornmeal

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

3 Tbs raw sugar – 9 teaspoons of sugar
2 tsp baking powder – free
1/2 tsp salt – free (be sure to use in moderation!)
1 cup unsweetened almond milk – 1 oil teaspoon
1/4 cup coconut oil – 12 oil teaspoons
1 egg – 1/2 Red
1 1/4 cup whole wheat pastry flour – 5 Yellows*
3/4 cup 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 8 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!

*Check out the handy 21 Day Fix Container Guide I made 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)!

Ok, well I hope that was helpful and cleared a few things up, I did my best to make it as clear as I could 🙂

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 your 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 and you’ll be good to go.

Also, there is one VERY important ingredient. The whole wheat pastry flour.

Why you should use whole wheat pastry flour:

This is 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 (affiliate link). 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 some delicious, healthy chili recipes to go with cornbread:

**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 grass-fed butter mixed with a drop of honey. SO GOOD!!!**

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