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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 86.8
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 11.0 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.7 g

View full nutritional breakdown of Simplest Corny Cornbread calories by ingredient
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Simplest Corny Cornbread

Submitted by: ALYSSAGB

Introduction

I've been trying to create the perfect cornbread. I think I'm almost there! The whole wheat flour gives it a nice density but with just enough cornmeal to create the perfect crumbly texture. My ultra-picky boyfriend downed four pieces of this at dinner! The recipe is very simple; I whipped it up in about 10 minutes.

Don't have any buttermilk around? Simply add a tablespoon of lemon juice to 1 cup of milk, wait 5 minutes and use. You can also easily substitute an egg for eggbeaters, butter for margarine, or sugar for Ideal if that's all you have around. Just be sure to adjust the calories accordingly. Enjoy! Please let me know how you like it!
I've been trying to create the perfect cornbread. I think I'm almost there! The whole wheat flour gives it a nice density but with just enough cornmeal to create the perfect crumbly texture. My ultra-picky boyfriend downed four pieces of this at dinner! The recipe is very simple; I whipped it up in about 10 minutes.

Don't have any buttermilk around? Simply add a tablespoon of lemon juice to 1 cup of milk, wait 5 minutes and use. You can also easily substitute an egg for eggbeaters, butter for margarine, or sugar for Ideal if that's all you have around. Just be sure to adjust the calories accordingly. Enjoy! Please let me know how you like it!

Number of Servings: 16

Ingredients

    1 1/4 c cornmeal (I used medium-ground polenta)
    1/4 c white flour
    1/2 c whole wheat flour
    1/2 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1/3 c Ideal No Calorie Sweetener
    3 tbsp I Can't Believe It's Not Butter Original
    1/4 cup Egg Beaters
    1 to 1 1/4 cup buttermilk
    3/4 cup frozen or canned corn kernels

Directions

Preheat the oven to 400 degrees.

Combine the dry ingredients (flours, cornmeal, Ideal, baking powder, baking soda, and salt) in a large bowl, whisking thoroughly.

Melt the margarine in the microwave on low power. Add Egg Beaters and 1 cup of the buttermilk. Using a spatula, fold into the flour mixture. Fold in the corn kernels. If necessary, add additional buttermilk, 1-2 tbsp at a time (a little bit goes a long way).

Bake in an 8x8 inch pan that's been coated with cooking spray until a knife inserted in the center comes out clean and the bread springs back when lightly pressed, approximately 25-30 minutes. Slice into 16 2x2 inch squares.

Number of Servings: 16

Recipe submitted by SparkPeople user ALYSSAGB.






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