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CLASSIC CORNBREAD RECIPE
Wendy Zitzman
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Moist, tender cornbread that is the perfect combination of sweet and savory. Easy to make and a lovely side to go with a variety of healthy dinners.
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Prep Time
Prep Time
10
minutes
mins
Cook Time
Cook Time
20
minutes
mins
Cool Time
10
minutes
mins
Total Time
Total Time
30
minutes
mins
Servings
Servings
8
servings
Calories
Calories
172
kcal
Ingredients
1x
2x
3x
1
cup
whole grain cornmeal
-
(yellow, uncooked)
1 ½
cups
corn
-
(canned or frozen)
2
tsp
baking powder
1
cup
whole wheat pastry flour
½
tsp
baking soda
2
packets of Splenda sweetener
1
tsp
table salt
½
cup
reduced fat buttermilk
2
large eggs
2
tsp
vegetable oil
Instructions
Preheat oven to 400ºF. Coat an 8-inch square cake pan with non-fat cooking spray (I prefer the butter flavored kind).
Combine cornmeal, flour, baking powder, Splenda, salt and baking soda in a large bowl. Mix well with a fork and set aside.
In a blender, add the corn and a few tablespoons of water. Pulse a few times until the corn is half blended - creamy, but still chunky.
Combine the blended corn, buttermilk, eggs and oil in a medium bowl; mix until blended.
Fold mixture into dry ingredients and blend. Pour batter into prepared pan.
Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes.
Remove from pan and let cool completely. Cut into 8 squares.
Notes
Entire recipe makes 8 servings
Serving size is 1 square
Nutrition
Calories:
172
kcal
(9%)
Carbohydrates:
29.6
g
(10%)
Protein:
5.8
g
(12%)
Fat:
3.8
g
(6%)
Saturated Fat:
0.9
g
(6%)
Cholesterol:
47
mg
(16%)
Sodium:
415
mg
(18%)
Potassium:
265
mg
(8%)
Fiber:
3.4
g
(14%)
Sugar:
1.8
g
(2%)
Calcium:
60
mg
(6%)
Iron:
2
mg
(11%)
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