Good-for-You Cornbread

Good-for-You Cornbread

4.1 of 5 (60)
member ratings
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


Low-fat buttermilk adds flavor and keeps this cornbread moist. Low-fat buttermilk adds flavor and keeps this cornbread moist.
Number of Servings: 10


    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


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

Member Ratings For This Recipe

  • no profile photo

    14 of 15 people found this review helpful
    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

  • no profile photo

    13 of 13 people found this review helpful
    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

  • no profile photo

    11 of 15 people found this review helpful
    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

  • no profile photo

    7 of 8 people found this review helpful
    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

  • no profile photo

    7 of 7 people found this review helpful
    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