Cooking From Memory ~ A Recipe Journal

The “Why You Won’t Ever Eat Regular Cornbread Again” Cornbread

Thanks to Heatherlyn and Jason Hamilton-Chronis for providing this show-stopping recipe for the best cornbread you’ll ever eat, anywhere.  Heatherlyn’s recipe comes with great options for healthy, nutty, “zingy” and creative flavors.
More importantly, you’ll want to check out Heatherlyn’s music.  She is a gifted singer, songwriter, poet, and artist who, through her life and music, continues to be a fresh voice for peace and justice, hope and promise.  Follow her career and engage in her music and message at and

Cornbread HL2


  • 1 cup whole wheat flour
  • 1 cup cornmeal (Make sure you use a whole grain hearty course grind such as Bob’s Red Mill. It will have more and better flavor and it will be good for your heart-health.)
  • ¼ cup sugar  (Use fairly traded sugar if possible)
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup plain nonfat yogurt
  • 2 eggs, beaten (or ½ cup egg substitute)

(Here’s where I use my ground flax seed. Instead of 2 eggs, combine in a separate bowl, 2 Tablespoons of ground flax seed and 6 Tablespoons water, let it “gell” for 6 minutes before adding to mixture. It gives a wonderful hearty, nutty taste!)

  • ½ cup whole kernel corn, drained (optional) I’ve also used a “fiesta” canned corn that had red & green bell pepper in it.
  • ½ cup jalapeno pepper, chopped (optional)

Other Options:

  • Add a bit of nutmeg within the batter.
  • Lightly sprinkle cayenne pepper over the top. This gives a light zing that adds flavor as well as a golden brown top crust.


  1. Preheat oven to 400 degrees F.
  2. In a medium mixing bowl, combine dry ingredients.  Stir in yogurt and eggs. If using, stir in corn and jalapeno peppers.  Pour into 8 inch square pan sprayed with cooking spray (or use a cast iron skillet).  Bake for approximately 20 minutes.  Best served warm.  This cornbread is great all by itself.  But you’ll want to serve it with chili on an autumn or winter day.  You can also serve this cornbread with almond butter and agave nectar or honey, or even with a dollop of homemade guacamole and salsa on top!

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