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+
servings
CLASSIC CORNBREAD RECIPE
Wendy Zitzman
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
Ingredients
▢
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
Nutrition Facts
CLASSIC CORNBREAD RECIPE
Amount per Serving
Calories
172
% Daily Value*
Fat
3.8
g
6
%
Saturated Fat
0.9
g
6
%
Cholesterol
47
mg
16
%
Sodium
415
mg
18
%
Potassium
265
mg
8
%
Carbohydrates
29.6
g
10
%
Fiber
3.4
g
14
%
Sugar
1.8
g
2
%
Protein
5.8
g
12
%
Calcium
60
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.