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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 185.4
  • Total Fat: 7.3 g
  • Cholesterol: 19.6 mg
  • Sodium: 244.0 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.8 g

View full nutritional breakdown of Good-for-You Cornbread calories by ingredient
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Good-for-You Cornbread


Good-for-You Cornbread

Introduction

Low-fat buttermilk adds flavor and keeps this cornbread moist. Low-fat buttermilk adds flavor and keeps this cornbread moist.
Number of Servings: 10

Ingredients

    1 c cornmeal
    1 c flour
    1/4 c white sugar
    1 tsp baking powder
    1 c 1% fat buttermilk
    1 whole egg
    1/4 c margarine

Directions

1. Preheat oven to 350F

2. Mix together cornmeal, flour, sugar, and baking powder.

3. In another bowl, combine buttermilk and egg. Beat lightly.

4. Slowly add buttermilk and egg mixture to dry ingredients.

5. Add margarine and mix by hand or mixer for 1 minute.

6. Bake for 20-25 minutes in an 8-by 8-inch, greased baking dish. Cool, cut into 10 squares.

Makes 10 servings.

Courtesy of the NLHB, part of the National Institutes of Health and the U.S. Department of Health and Human Services www.nhlbi.nih.gov







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Member Ratings For This Recipe


  • Incredible!
    14 of 15 people found this review helpful
    I substituted .5 cup of whole wheat flour for the 1 cup of white flour (the first time I used a whole cup as a substitution, but it was too heavy). I also used Splenda instead of sugar. I used a dry buttermilk powder which was 0.3% fat. The cornbread was fluffy and excellent with much higher fiber - 10/10/08

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  • 13 of 13 people found this review helpful
    you can make it "good for you" if you omit the white flour. use all cornmeal, subsitute honey for sugar and healthy oil for butter. use any liquid- water, soymilk, apple juice if you need it which you may not with the honey and oil. use whites, eggbeaters,if you don't use whole eggs. it works- yum - 1/11/08

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  • Incredible!
    11 of 15 people found this review helpful
    Speaking as one who has made cornbread all my life, sugar is not put in cornbread. If you must, use only 2 tbs. per batch. Cornbread is at its best when you make it to your taste, i.e., substitute low fat sour cream or plain yogurt or cream corn for some of the milk; add cheese, peppers, etc. - 1/12/09

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  • Incredible!
    7 of 8 people found this review helpful
    There are margarines that have no TFAs.
    Cutting an 8" square pan into 10 pieces is not rocket science...what is it with people who insist on crapping on people's recipes??????????????? - 1/12/09

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  • 6 of 6 people found this review helpful
    To get 10 servings, think corn 'sticks'. Down the middle one way, and 5 rows the other. (about 1.5" x 4") - 1/11/09

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  • Good
    5 of 5 people found this review helpful
    I liked this recipe but I like my cornbread fluffier. .. I looked at the recipe I have used for years and it has more 2 more t. of baking powder and only 2T sugar.. I liked this one though.. tasted good with my pinto beans, just like mine better :) thanks for the recipe - 9/11/08

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  • Incredible!
    4 of 4 people found this review helpful
    This recipe was awesome! I am a fan of sweet corn breads and this was just sweet enough to satisfy me even though it's a healthier version. - 1/21/08

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  • 3 of 3 people found this review helpful
    I like to use creamed corn and cut down on the buttermilk. - 2/6/09

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  • Good
    3 of 3 people found this review helpful
    Great recipe but since we are looking for a healthy recipe...use whole grain corn meal (for more fiber) and half 1/2 the sugar (This is not desert cake). I use 1% milk instead of buttermilk. Also, add a little ground jalopenia to liven it up. - 1/13/09

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  • O.K.
    3 of 3 people found this review helpful
    I used soy flour - 2/7/08

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  • 2 of 4 people found this review helpful
    I have to agree with others..I looked at the recipe and 'this is healthy?'..only healthy things were corn meal and buttermilk..thanks to all others with your substitute suggestions..think I'll try honey, egg whites, whole wheat flour, canola oil.. - 5/19/09

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  • Incredible!
    2 of 2 people found this review helpful
    I put chili powder & hot sause in mine. Just enought to give it a kick. - 1/15/08

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  • Incredible!
    1 of 1 people found this review helpful
    It was very good and lightly sweet. I used the organic whole wheat (1/2 Cup) suggestion. I also used cold pressed cane sugar and real butter (1/4 cup). Persons considering high-processed synthetic ingredients may want to do some reading at www.westonprice.org. also Dr Weil and Dr Mercola sites. - 3/29/10

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  • Very Good
    1 of 1 people found this review helpful
    like without sugar - 1/19/10

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  • Incredible!
    1 of 1 people found this review helpful
    Great cornbread recipe! - 1/15/10

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  • 1 of 2 people found this review helpful
    This is way too much sugar for cornbread unless you are going for the Jiffy muffin mix flavor. - 6/25/09

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  • 1 of 2 people found this review helpful
    Yes, they definitely need to change the name of this recipe to "On the other hand, not-so-good food you cornbread".
    I love cornbread but there are ways to make it lighter and way healthier for you. - 6/9/09

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  • Incredible!
    1 of 1 people found this review helpful
    this tasted GREAT!!! it stayed together and did not crumble I made it at my job to go with the beans we were serving and it was a hit I got alot of compliments on it I will absolutely be making this again and again! - 5/5/09

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  • Incredible!
    1 of 1 people found this review helpful
    My whole family loved this and it's so easy to make! - 2/4/09

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  • 1 of 1 people found this review helpful
    This is a good basic recipe - 1/15/09

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  • 1 of 2 people found this review helpful
    We have ate cornbread for dinner with everything.Not just beans. Now I have discovered it's one of the only breads I not allergic to. Sounds good I will try it. - 1/13/09

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  • Incredible!
    1 of 4 people found this review helpful
    Sounds good, I will make it soon. - 1/13/09

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  • 1 of 1 people found this review helpful
    This recipe was good, but I did substitute the margarine, which has hydrogenated oil in it, with a half canola, half butter blend. Saturated fat is not quite as bad for you as margarine. Good recipe overall. - 1/12/09

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  • 1 of 1 people found this review helpful
    Easy and better than a mix. I would use canola oil andmilk instead of buttermilk. Sugar helps the cornbread brown - 7/17/08

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  • 1 of 2 people found this review helpful
    I would use ww flour, no sugar, & real butter, & 1/4 c
    of egg substitute. - 7/15/08

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