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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 233.3
  • Total Fat: 9.4 g
  • Cholesterol: 49.3 mg
  • Sodium: 488.7 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 5.4 g

View full nutritional breakdown of Best Cornbread Ever calories by ingredient
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Best Cornbread Ever

Submitted by: JENNTX77

Introduction

A delicious bread to serve with chili or stew or whatever sounds good to you! A delicious bread to serve with chili or stew or whatever sounds good to you!
Number of Servings: 8

Ingredients

    1 cup all-purpose flour
    1 cup yellow cornmeal
    1/4 cup sugar
    4 tsp. baking powder
    3/4 tsp. salt
    2 beaten eggs (or egg replacer equivalent to 2 eggs.)
    1 cup 2% milk
    1/4 cup cooking oil

Directions

1. Preheat oven to 425.

2. In a mixing bowl stir together flour, yellow cornmeal, sugar, baking powder, and salt. Combine eggs, milk, and cooking oil; add to flour mixture all at once. Beat just till smooth (do not over beat).

3. Spray pie plate with cooking spray and spoon in mixture. Bake for 20 to 25 minutes or till done.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JENNTX77.






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Member Ratings For This Recipe


  • Very Good
    13 of 13 people found this review helpful
    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. - 1/3/09

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  • Incredible!
    3 of 3 people found this review helpful
    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. - 11/24/10

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  • Incredible!
    3 of 3 people found this review helpful
    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!! - 8/18/10

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  • Incredible!
    3 of 3 people found this review helpful
    Oh yes, it IS the best cornbread ever. I have to never make it again if I want to lose this weight! It is easy to make, super moist, and there was not a smidge left in the pan after dinner tonight. Even my husband scarfed it, and he doesn't like cornbread! - 1/10/08

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  • Good
    1 of 1 people found this review helpful
    When you make these with Splenda for the sugar & applesauce for the oil & make 12 muffins they are less then 100 calories per muffin. - 5/24/09

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  • 1 of 4 people found this review helpful
    hmm, doesn't sound diet friendly to me - 1/3/09

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  • Did not change a thing and it was delicious! - 10/20/13

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  • Excellent - I used 3 egg whites, plain soy milk, and canola oil. Delicious, light, sweet and a delectable taste of corn. Will make again! - 2/8/13

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  • 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... - 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 :) - 4/3/12

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  • Make it all the time but reduced oil and added vanilla . Yumm! - 7/8/11

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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!! - 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. - 2/15/11

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  • I don't know what my problem was, but I followed this recipe exactly and I did not over cook it at all. It was far from moist, not sweet enough at all, and honestly, it was not even worth wrapping up the leftover pan--which was most of it. I do not recommend this recipe at all. - 2/6/11

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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. - 1/22/11

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  • Very Good. I used fat free milk and it was still very tasty. - 11/6/10

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  • I substituted the Splenda and used oil oil because I didnt know any better. Still came out very tasty. Have to try the applesauce - 7/31/10

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  • my family loved this recipe, it was easy to make so tasted great! - 2/24/10

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  • Very moist and a huge hit with everyone in our family! Thank you for sharing!!! - 1/26/10

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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! - 5/24/09

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  • My problem will be the sugar - my husband loves his ornbread sweet. - 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! - 1/3/09

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  • The first time I've ever made cornbread, and it was authentic and delicious! I made it with 1% instead of two and ate it with BBQ sauce and a black bean burger. Thanks for this post! - 9/7/08

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  • I made this with the kielbasa and cabbage recipe here(which was fabulous).This cornbread was GREAT. Ihave never made cornbread from scratch and the whole family was happy. - 7/17/08

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  • Very good. I made mine into muffins and saved the extra for breakfast the next day.Yummy! - 2/27/08

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