Nutrition Facts
Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving
Calories 185.4
Total Fat 7.3 g
Saturated Fat 1.1 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 2.1 g
Cholesterol 19.6 mg
Sodium 244.0 mg
Potassium 95.1 mg
Total Carbohydrate 26.8 g
Dietary Fiber 1.2 g
Sugars 7.9 g
Protein 3.8 g
Vitamin A 6.6 %
Vitamin B-12 1.8 %
Vitamin B-6 3.0 %
Vitamin C 0.4 %
Vitamin D 1.0 %
Vitamin E 0.5 %
Calcium 3.5 %
Copper 2.2 %
Folate 7.4 %
Iron 6.0 %
Magnesium 5.3 %
Manganese 7.3 %
Niacin 6.0 %
Pantothenic Acid 1.8 %
Phosphorus 7.6 %
Riboflavin 8.4 %
Selenium 9.5 %
Thiamin 10.3 %
Zinc 3.1 %
*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 Good-for-You Cornbread

View the full Good-for-You Cornbread Recipe & Instructions

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 Good-for-You Cornbread

49 calories of Margarine, soft, (0.03 cup)

46 calories of Flour, white, (0.10 cup)

44 calories of Yellow Cornmeal, (0.10 cup)

23 calories of Granulated Sugar, (0.03 cup)

10 calories of Buttermilk, lowfat, (0.10 cup)

7 calories of Egg, fresh, whole, raw, (0.10 large)

0 calories of Baking Soda, (0.10 tsp)


Nutrition & Calorie Comments  

Could use a tad bit of salt so I'm not tempted with margarine! Otherwise excellent. Submitted by:
BECBUD
(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. Submitted by:
DOOBIE893
(4/5/11)
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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. Submitted by:
CAGASSER
(3/29/10)
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like without sugar Submitted by:
JCG702
(1/19/10)
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This is way too much sugar for cornbread unless you are going for the Jiffy muffin mix flavor. Submitted by:
IRICHAR5
(6/25/09)
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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. Submitted by:
LIFESGOOD
(1/13/09)
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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. Submitted by:
CARNELIAF
(1/12/09)
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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. Submitted by:
JOART47
(1/12/09)
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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 Submitted by:
VANANDEL
(10/10/08)
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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 Submitted by:
STORMESUE
(9/11/08)
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Easy and better than a mix. I would use canola oil andmilk instead of buttermilk. Sugar helps the cornbread brown Submitted by:
GRETAJ1
(7/17/08)
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I would use ww flour, no sugar, & real butter, & 1/4 c
of egg substitute. 		Submitted by:
SNUGGLEBUG14
(7/15/08)
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Didnt make this yet ,but Im going to make it with sugar in the raw ,king arthur whole flour ,and real butter. Submitted by:
CRISCO51
(7/15/08)
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I had to add brown sugar which made it great! Submitted by:
SESAMESEED
(2/4/08)
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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. Submitted by:
2GETHEALTHY
(1/11/08)
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Cut the white sugar and use honey or grade b maple syrup. Submitted by:
KTDID13
(1/11/08)
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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 Submitted by:
FRANCA1P
(1/11/08)
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