Healthy Refined sugar-free Sour Cherry Chia Jam Cornbread

Sour Cherry Chia Jam Cornbread

Moist, tender and full of corn flavor Sour Cherry Chia Jam Cornbread is perfect summer dessert. This cornbread is made with all HEALTH ingredients, refined sugar-free, wholesome but it's moderate in calories. 

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 9 slices
Calories 208 kcal
Author Natalie


  • 1 cup corn flour*
  • ½ cup cornmeal polenta
  • 1 teaspoon baking powder*
  • ½ teaspoon baking soda
  • ½ teaspoon Himalayan salt
  • 3 large eggs
  • 2-3 tablespoons syrup or honey
  • 2 teaspoons vanilla extract
  • 2 tablespoons coconut oil , melted and cooled
  • 1 cup cottage cheese
  • ½ cup Greek yogurt

For Sour Cherry Chia Jam:

  • 1 cup fresh or frozen sour cherries , pitted
  • 1 tablespoon syrup or honey or stevia (to taste)
  • 1 teaspoon vanilla extract
  • 2 tablespoons chia seeds


  1. Preheat the oven to 392F (200C). Line the bottom of a 9x9 inch (22x22cm) square baking pan with parchment paper. Set aside.
  2. In a bowl, mix the dry ingredients, corn flour, cornmeal, baking powder, baking soda, and salt.
  3. In a separate bowl beat the eggs. Add syrup or honey, vanilla extract and coconut oil.
  4. Stir the dry ingredients into the wet. Mix well.
  5. Add Greek yogurt and cottage cheese. Lightly whisk the mixture and pour into baking pan.
  6. Place the jam on top of the cornbread. Gently mix to the mixture with the fork.
  7. Bake 30-35 minutes until the cornbread is nicely browned (do the toothpick test).
  8. Remove pan from the oven. Allow cornbread to cool completely at room temperature.
  9. Slice and enjoy!

For Sour Cherry Chia Jam:

  1. In a saucepan, bring sour cherries to a low boil, stirring frequently. Reduce heat to low and simmer until the cherries soften, about 5 minutes. Lightly mash the cherries with a potato masher or fork.
  2. Remove from heat and stir in syrup or honey or stevia and chia seeds. Stir for few minutes, and leave until mixture thickens for about 5 minutes.
  3. Use the jam for making a cornbread. Store jam leftovers in a glass jar and refrigerate. The jam will keep in the fridge for up to 1 week.

Recipe Notes

* For gluten-free version make sure you use certified gluten-free products. Keep in an airtight container at room temperature for up to 1 week. As a measure, I used UScup (240ml).

Nutrition Facts
Sour Cherry Chia Jam Cornbread
Amount Per Serving
Calories 208 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 82mg27%
Sodium 231mg10%
Potassium 153mg4%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 11g12%
Protein 8g16%
Vitamin A 350IU7%
Vitamin C 2.5mg3%
Calcium 70mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.