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Nutrition Facts

  Servings Per Recipe: 8
  Serving Size: 1 serving

Amount Per Serving
  Calories 233.3
  Total Fat 9.4 g
      Saturated Fat 1.8 g
      Polyunsaturated Fat 1.5 g
      Monounsaturated Fat 5.8 g
  Cholesterol 49.3 mg
  Sodium 488.7 mg
  Potassium 125.7 mg
  Total Carbohydrate 32.9 g
      Dietary Fiber 1.6 g
      Sugars 6.1 g
  Protein 5.4 g
  Vitamin A 3.4 %
  Vitamin B-12 3.7 %
  Vitamin B-6 4.2 %
  Vitamin C 0.5 %
  Vitamin D 4.6 %
  Vitamin E 1.3 %
  Calcium 18.3 %
  Copper 2.9 %
  Folate 10.1 %
  Iron 9.6 %
  Magnesium 7.5 %
  Manganese 9.7 %
  Niacin 7.9 %
  Pantothenic Acid     3.8 %
  Phosphorus     15.6 %
  Riboflavin 13.0 %
  Selenium 17.3 %
  Thiamin 13.9 %
  Zinc 4.3 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Best Cornbread Ever

View the full Best Cornbread Ever Recipe & Instructions
Submitted by: JENNTX77

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Best Cornbread Ever

60 calories of Extra Light Olive Oil, (0.50 tbsp)

59 calories of Flour, white, (0.13 cup)

57 calories of Yellow Cornmeal, (0.13 cup)

23 calories of Granulated Sugar, (0.03 cup)

18 calories of Milk, 2%, with added nonfat milk solids, without added vit A, (0.13 cup)

16 calories of Egg, fresh, whole, raw, (0.25 medium)

1 calories of Baking Powder, (0.50 tsp)

0 calories of Salt, (0.09 tsp)


Nutrition & Calorie Comments  

Love this recipe! I made the recommended applesauce and whole wheat flour substitutions, along with a brown sugar substitution. Using a muffin tin, I get 12 servings at 103 calories each. Of course, they're so good, I'll usually eat two at a time... Submitted by:
RUNPHIPHIRUN

(9/8/12)
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I have made this same recipe for years and it is sooooo good! Thanks for posting it for the nutritional values :) Submitted by:
THINTASHA

(4/3/12)
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I cut the oil in half and added applesauce and I cut the sugar in half and used half splenda. My family thought is was awesome!! Submitted by:
CMEERPOHL

(4/26/11)
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Per other comments, I replaced the oil with applesauce. This turned out moist and fluffy. I used less sugar than the recipe called for based on comments, but I think I prefer more sugar. Submitted by:
THIRTYPACK

(2/15/11)
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It was a good, healthier alternative to traditional cornbread. I used fat-free milk and applesauce, but I think I might add more applesauce next time since it turned out a bit on the dry side. Submitted by:
BETSY671

(1/22/11)
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Yum! Because of food allergies and such, I made it with 1/2 cup of applesauce and 1/2 cup of water instead of the oil and milk. I also left out the sugar and used white whole wheat flour. It made a slightly denser cornbread, but plenty tasty for my family. Submitted by:
STILLFLYIN

(11/24/10)
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Very Good. I used fat free milk and it was still very tasty. Submitted by:
BARBARAA9

(11/6/10)
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This was amazing! i substituted the oil for apple sauce, used slightly less sugar, cooked for 22 minutes and cut up in 16 pieces in a brownie pan. I think next time I might make it in a loaf pan. Everyone loved it!!! I'm Canadian, and new to corn bread! Love it!! Submitted by:
BRANDI851

(8/18/10)
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When you make these with Splenda for the sugar & applesauce for the oil & make 12 muffins they are less then 100 calories per muffin. Submitted by:
RAGGEDY_ANN

(5/24/09)
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I am definately going to try this recipe with the applesauce instead of the oil and use splenda instead of sugar or just use less sugar. Applesauce even the unsweetened is sweet enough...YUM! Submitted by:
MZHEAVENLY

(5/24/09)
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I have found that replacing the oil with applesauce works as well with corn bread as it does with muffins. You will lose 56.5 cal. and 6.8 g of fat, but you won't notice the difference. Submitted by:
KSSONRISA

(1/3/09)
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My problem will be the sugar - my husband loves his ornbread sweet. Submitted by:
JESSEJ36

(1/3/09)
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I'm excited and plan to try this recipe! I know of another one that uses creamed corn in place of most oil, in case anyone balks at the fat. But after reading all the comments about this recipe, I'm definitely excited to try it as-is! Submitted by:
LAURA1152

(1/3/09)
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