Good-for-You Cornbread
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
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
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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
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
Member Ratings For This Recipe
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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
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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
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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
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SPINNYBOO
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CRAFTYC
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STORMESUE
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JENSPOT83
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PATIOSTONEY
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LIFESGOOD
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COLORADOBJ
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GRANNIE6
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BETTERIN08
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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
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