Healthier Grandmother's Buttermilk Cornbread Recipe -
Healthier Grandmother's Buttermilk Cornbread Recipe
  • READY IN 55 mins

Healthier Grandmother's Buttermilk Cornbread

Recipe by  

"This moist cornbread recipe is made healthier by using low-fat dairy products and less sugar. We added corn kernels, too, giving healthiness and texture extra boosts!"

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Ingredients Edit and Save

Original recipe makes 9 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    55 mins


  1. Preheat oven to 375 degrees F (175 degrees C).
  2. Heat a 9-inch iron skillet in the oven for 10 minutes. Melt butter in skillet and brush over sides of skillet. Pour excess butter into a large bowl. Whisk buttermilk and eggs into excess butter.
  3. Mix sugar, baking soda, cornmeal, whole-wheat flour, and salt in another bowl. Whisk cornmeal mixture and frozen corn into buttermilk mixture. Scrape cornbread mixture into skillet.
  4. Bake in preheated oven until a toothpick inserted into the center of skillet comes out clean, 20 to 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2012

I used melted margerine and "soured" lactose free milk in this recipe. I chose to add the full amount of margerine called for in this recipe in the actual cornbread and make muffins out of them--I just sprayed each muffin cup lightly with non-stick cooking spray. I got 10 cornbread muffins out of one recipe. They looked beautiful but did not rise as much as I would have liked. My family liked this cornbread recipe, but they did spread a small amount of margerine and drizzled a little organic honey over their cut muffins before digging in. I'd make these again.

Most Helpful Critical Review
Apr 20, 2014

Texture was perfect! Needs more sugar and salt.

Jun 17, 2012

A little dry but very good - there was none left at the end of dinner!!

Jan 13, 2013

Just made this again without the corn but with a handful of chopped pepperoncini peppers and it was great! Only needed about 17 minutes of bake time. Will definitely make again and again

Mar 08, 2014

Made exactly as stated. I always make the unhealthier Grandmother's Buttermilk Cornbread from this site and love it. But am trying to be a little healthier so decided to try this. I made the Mexican Chicken Corn Chowder (also from this site and so yummy)and this cornbread. Here is the deal - if you are going to break up this cornbread in your chili, soup, etc. - it's great! But I didn't necessarily like this by itself. But I didn't hate it. Just like the original much better - like I want to eat that all alone! Will make this again though if we are eating with something where we are going to crumble the cornbread into our meal. :-)

Aug 21, 2013

My family prefers more savory cornbread so I only added a healthy dash of sugar and I don't think it could have turn out any better. I was worried that I used instant homemade buttermilk (whole milk and vinegar) would make them taste weird or too dry, but it turned out delicious and stayed moist. I've already been recruited to make this recipe to use for the Thanksgiving dressing. I'm really looking forward to that!

Jan 16, 2014

Great recipe, I made this tonight and my husband loved it! No, problems with it at all, I did make a minor change and only used 1/2 cup of sugar, but it was moist, tasty and will definitely make this again.

Apr 10, 2013

Tried last night. Smelled and looked great...found it very dry. Will try using it up with honey instead of butter. I did make according to recipe. Will not make it again.


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  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 300 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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