Hallelujah Cornbread

Hallelujah Cornbread

Before adopting the Hallelujah Diet in 1976, Rev. Malkmus loved cornbread! After adopting The Hallelujah Diet and learning of the dangers of the sugar and unhealthy fats found in most corn breads, he got the bright idea of trying to make a healthy cornbread. Here is that recipe!


½ cup of cornmeal
½ cup rye flour
½ cup unbleached wheat flour
1 tsp Italian seasoning
1 Tbsp onion flakes
2 tsp Rumford (aluminum-free) baking powder
1 cup hot distilled water
1 ½ Tbsp organic, unfiltered honey
1 Tbsp organic, raw, unfiltered apple cider vinegar
½ tsp Celtic or Himalayan salt


1. Preheat oven to 350F degrees
2. Line muffin tin with liquid lecithin
3. Mix wet ingredients well until honey is dissolved
4. Add dry ingredients
5. Mix quickly and pour into a 6 muffin pan, filling each half full
6. Bake 20 minutes in preheated oven
7. Let cool 5 to 10 minutes
8. Remove from muffin pan and cool on wire racks

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