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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!
    13 of 14 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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  • 12 of 12 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!
    10 of 14 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
    4 of 4 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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  • 1 of 3 people found this review helpful
    Not that good. - 7/15/08

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  • Very Good
    1 of 1 people found this review helpful
    I think it is a good for you recipe for those who have not put themselves on a strict diet. It is definately not healthy! I'd rather eat a cookie, but the not so health conscious family liked it. Ofcourse I used spenda and refused to use the "tub" margarine. - 7/15/08

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  • 1 of 2 people found this review helpful
    This sounds great but before I make it I'd like to know: How do you cut an 8-by 8-inch, greased baking dish. into 10 squares. '-p
    - 7/15/08

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  • 1 of 1 people found this review helpful
    excellent - 6/25/08

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  • Incredible!
    1 of 1 people found this review helpful
    Very delish!! I recommend. I make it all the time. I shared this recipe with my family and friends. - 4/14/08

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  • Very Good
    1 of 1 people found this review helpful
    I had to add brown sugar which made it great! - 2/4/08

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  • O.K.
    1 of 1 people found this review helpful
    I used 3/4 c wheat flour & 1/4 c white flour. I also subbed for the buttermilk. The bread was okay, but too doughy, which was probably the wheat flour. I'll try a different recipe next time. - 2/4/08

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  • Good
    1 of 2 people found this review helpful
    However to all those that want to subsitute Splenda (even though it is derived from sugar) it is still worse for you than sugar (as far as chemical wise not calorie) - However I do agree with substituting (honey for surgar, 2 whites for 1 whole egg, and wheat flour for the white flour. - 1/11/08

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  • Very Good
    1 of 1 people found this review helpful
    Cut the white sugar and use honey or grade b maple syrup. - 1/11/08

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  • 1 of 1 people found this review helpful
    very good added some dill - 7/15/07

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  • very easy and tasty will try the variaties as commented by others! - 3/31/13

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  • I tried this with white cornmeal and in doing a makeover on the recipe I saw yellow listed. I also altered with Splenda - 2 TBSP. This came out a little weird, but very edible! I will probably get some yellow cornmeal to see what happens. - 3/15/13

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  • Excellent recipe. I won't be buying pre-packaged cornbread mix anymore! - 4/11/12

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  • Could use a tad bit of salt so I'm not tempted with margarine! Otherwise excellent. - 10/4/11

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  • Although this is very good, the next time I make this I am going to eliminate the sugar. - 4/5/11

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  • 0 of 2 people found this review helpful
    sounds great going to take it when I go to visit my sister - 1/11/09

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  • good recipe I love cornbread. - 1/11/09

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  • 0 of 2 people found this review helpful
    Didnt make this yet ,but Im going to make it with sugar in the raw ,king arthur whole flour ,and real butter. - 7/15/08

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  • I do make and willmake it again - 4/13/08

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  • It was awesome... It was so good that my hubby called me from work to tell me how good the cornbread was. I saved it to my favorites and shared with others. - 2/26/08

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  • I love cornbread and I printed this receipe and made it the same day. - 1/13/08

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  • 0 of 2 people found this review helpful
    I am looking forward to trying this - 1/12/08

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  • Awesome. My family loved it. - 1/11/08

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  • I use milk not buttermilk - 1/11/08

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  • I love bread a cornbread is usually only meant to be eaten with beans but this is alright with out. - 1/11/08

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  • What can you susbstitute for buttermilk if you want a dairy-free version? It looks great, and easy, but I can't use milk. - 11/15/07

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  • So good!! Hubby didn't even notice the difference. - 10/10/07

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  • Best cornbread I've made yet! - 9/9/07

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