Whole Wheat Buttermilk Corn Bread

Whole Wheat Buttermilk Corn Bread
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 186.8
  • Total Fat: 7.3 g
  • Cholesterol: 54.4 mg
  • Sodium: 362.2 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 5.8 g

View full nutritional breakdown of Whole Wheat Buttermilk Corn Bread calories by ingredient
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Number of Servings: 8


    Smart Balance Light Buttery Spread, 1/2 cup
    Splenda Granulated for Cooking and Baking, 0.66 cup
    Egg, fresh, 2 large
    Buttermilk*, lowfat, 1 cup
    Baking Soda, .5 tsp
    Yellow Cornmeal, 1 cup
    Whole Wheat Flour, 1 cup
    Salt, .5 tsp


Preheat oven to 375 degrees F (175 degrees C). Grease a cast iron skillet, and preheat in the oven.
Melt butter spread in large pot. Remove from heat and stir in splenda. Quickly add eggs and beat until well blended. Add in buttermilk* and baking soda and stir into pot. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared skillet.
Bake in the preheated oven for 25-30 min, or until a toothpick inserted in the center comes out clean.

*If you dont have buttermilk, here are some substitutions:
1 cup milk + 1 Tbsp lemon juice or white vinegar, let stand for 10 minutes
1 cup milk + 2 tsp cream of tartar, let stand for 10 minutes
1 cup plain yogurt
1 cup sour cream

Number of Servings: 8

Recipe submitted by SparkPeople user POPCORNPUNCH.

TAGS:  Side Items |

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