Buttermilk Cornbread

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 221.7
  • Total Fat: 11.1 g
  • Cholesterol: 27.6 mg
  • Sodium: 320.5 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.9 g

View full nutritional breakdown of Buttermilk Cornbread calories by ingredient
Report Inappropriate Recipe

Submitted by:


Deliciously moist and cake-like with a light sweetness. Deliciously moist and cake-like with a light sweetness.
Number of Servings: 9


    0.5 C. Butter
    0.25 C. Splenda
    0.25 C. Sugar
    0.5 C. Egg Subtitute (like Egg Beaters)
    1 C. Fat Free Buttermilk (or 4 T. Powdered Buttermilk and 1 C. water)
    0.5 t. Baking Soda
    1 C. Corn Meal
    1 C. Whole Wheat Flour
    0.5 t. Salt


Preheat oven to 375F.

Melt butter in a large bowl and beat in splenda and sugar until dissolved. Add egg substitute and beat to combine. If using liqud buttermilk, add the baking soda to it, add the buttermilk to the egg mixture, and the whisk in the dry ingredients.

If using powdered buttermilk, add it (as powder, reconstituted) and the baking soda to the dry ingredients and add both the dry ingredients and 1 C. water to the egg mixture and whisk to combine completely. Batter will be very wet. Pour into a prepared 9x9" pan and bake 30-40 minutes or until a toothpick inserted in the center comes out clean.

Serving Size: Makes 9 3-inch squares

Number of Servings: 9

Recipe submitted by SparkPeople user POLARG.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.