Hallelujah Cornbread

Hallelujah Cornbread

Think you can't make Hallelujah Diet-friendly cornbread? Think again!

Healthy Cornbread (Makes 6 servings)

Before adopting the Hallelujah Diet in 1976, Rev. Malkmus loved cornbread! After adopting 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!

Fresh Ingredients

In this recipe, the mix of dry ingredients includes rye flour, but if you find you don't have a half cup on hand, or decide it tastes better with less, the recipe can be adjusted with 1/4 cup rye flour, 3/4 cup cornmeal, and 3/4 cup unbleached white flour as well. It is also important to note that we use Rumford baking powder as this is free from aluminum. Learn more about common sources of aluminum and why we believe you should reduce your exposure to aluminum in your home.

Follow the Recipe

Preheat the oven and prepare a muffin tin by lining 6 of the individual cups with liquid lecithin. Set aside until batter is ready. Mix wet and dry ingredients separately, mixing wet ingredients in a larger bowl until well until honey is dissolved. Then add dry ingredients to the larger bowl with wet ingredients and combine. Promptly pour batter into a muffin pan, filling each cup only half full. Bake for 20 minutes in preheated oven, test to make sure they are baked through, then remove from heat. Allow the pan to cool for 5 to 10 minutes before removing muffins from muffin pan. Then cool for an additional 10 to 15 minutes on wire racks. Serve and enjoy!


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
2 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

Subscribe to our newsletter

Get promotions, news tidbits, featured recipes, webinars, supplement spotlights, and much more sent right to your email inbox!