Healthier Grandmother's Buttermilk Cornbread

Healthier Grandmother's Buttermilk Cornbread

MakeItHealthy

"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

55 m servings 223 cals
Serving size has been adjusted!
Original recipe yields 9 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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

Read all reviews 10
  1. 11 Ratings

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Most helpful positive review

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-...

Most helpful critical review

Texture was perfect! Needs more sugar and salt.

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Least positive
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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-...

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

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

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 Mex...

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...

I thought This recipe was great. I can't say it's 'healthy' , but I will say it is absolutely delicious. I used sweet corn that a friend of mine canned last year. I think using a good qualit...

Texture was perfect! Needs more sugar and salt.

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...

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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