Good-for-You Cornbread

(60)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
1 c cornmeal1 c flour1/4 c white sugar1 tsp baking powder1 c 1% fat buttermilk1 whole egg1/4 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

Servings Per Recipe: 10
Nutritional Info 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

Member Reviews
  • VANANDEL
     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
  • FRANCA1P
     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
  • CARNELIAF
     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
  • SPINNYBOO
     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
  • CRAFTYC
     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
  • STORMESUE
     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
  • JENSPOT83
     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
  • PATIOSTONEY
     I like to use creamed corn and cut down on the buttermilk. - 2/6/09
  • LIFESGOOD
     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
  • COLORADOBJ
     I used soy flour - 2/7/08
  • GRANNIE6
     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
  • BETTERIN08
     I put chili powder & hot sause in mine. Just enought to give it a kick. - 1/15/08
  • CAGASSER
     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
  • JCG702
     like without sugar - 1/19/10
  • CONMOORE
     Great cornbread recipe! - 1/15/10
  • IRICHAR5
     This is way too much sugar for cornbread unless you are going for the Jiffy muffin mix flavor. - 6/25/09
  • CHOCOLATECHIP69
     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
  • SHELME1
     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
  • JENARAGON
     My whole family loved this and it's so easy to make! - 2/4/09
  • 8MOREB4
     This is a good basic recipe - 1/15/09
  • HEALTHYKITKAT
     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
  • MARSHA48
     Sounds good, I will make it soon. - 1/13/09
  • JOART47
     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
  • GRETAJ1
     Easy and better than a mix. I would use canola oil andmilk instead of buttermilk. Sugar helps the cornbread brown - 7/17/08
  • SNUGGLEBUG14
     I would use ww flour, no sugar, & real butter, & 1/4 c
    of egg substitute. - 7/15/08



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