One of the best things about this corn bread is that it takes only 15 minutes to prepare.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475 degrees F. Stir together cornmeal, flour, baking powder, sugar, salt and baking soda in a large bowl. Whisk together buttermilk, egg and oil in a small bowl. Add wet ingredients to dry ingredients and stir until just combined.

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  • Brush an 8-by-8-inch square cake pan with oil and heat in oven for 5 minutes. Pour the batter into the hot pan and bake until the top springs back when touched lightly, 8 to 10 minutes. Let cool on a rack and cut into 9 pieces. Serve warm or at room temperature.

Nutrition Facts

81 calories; total fat 2.7g 4% DV; saturated fat 0.4g; cholesterol 22mg 7% DV; sodium 320mg 13% DV; potassium 51mg 1% DV; carbohydrates 12g 4% DV; fiber 1.2g 5% DV; sugar 2g; protein 3g 6% DV; exchange other carbs 1; vitamin a iu 43IU; vitamin cmg; folate 9mcg; calcium 46mg; ironmg; magnesium 4mg; thiaminmg.

Reviews (9)

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9 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
03/03/2017
Horrible! Looks like corn bread but has no flavor. Very flat tasting. Doesn't even resemble corn bread. Read More
Rating: 4 stars
01/04/2015
Very Tasty!! My husband and I enjoyed this recipie more than the regular cornbread I make. It has a very bright yellow color and a warm rich flavor. I used sour milk in place of the buttermilk and added some honey to the mix. I would have liked it to be a little thicker so I will double the recipie next time. Be careful not to over cook it like I nearly did. Pros: Quick & easy! Cons: Thin pieces. Read More
Rating: 4 stars
07/15/2014
Moist and Fluffy Delicious! I was skeptical it would finish baking in 10 minutes but it did. I increased sugar to 1 tablespoon. I was happy with that amount of sweetness but hubby would've liked it sweeter. Made my own buttermilk by adding 1 tablespoon lemon juice to 1 scant cup of milk. I think that ingredient made all the difference. Pros: Easy to make low calorie Read More
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Rating: 1 stars
04/24/2014
The Best Corn Bread I was excited to try a new corn bread recipe and the addition of buttermilk made me think this would be moist and tasty. The corn bread was tasteless and flat. We put honey butter on top to make it enjoyable with my chili. I will keep searching... Read More
Rating: 2 stars
04/25/2013
Not very moist cornbread I followed the directions and was looking forward to really good moist cornbread. I had made the Eating Well baked barbecue porkchops and baked apples & sweet potatoes to go with it. It was OK. Not moist like I expected looked better than it taste. Don't think I would make again. Pros: The cornbread was quick to make Cons: Dry Read More
Rating: 4 stars
10/30/2011
This was easy to make and not very fattening. Definitely not too sweet. I am not sure I would make it again. Read More
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Rating: 4 stars
10/30/2011
this corn bread gets the job done-- quick and easy and all of the ingredients are typically already on hand. i made a couple slight alterations-- used skim milk instead of buttermilk honey instead of sugar and added frozen corn kernels for texture. it was done in 10 mins. i also roasted some garlic as a spread. it was a great accompaniment to my chili! i will definitely call on this recipe again... Read More
Rating: 4 stars
10/29/2011
Added 1 T sugar based on comments below plus 2/3 can of cream style corn. Made it moist and delicious....! Read More
Rating: 5 stars
10/29/2011
My Go-To Cornbread Recipe Unlike most of the dense so-dry-it-almost-makes-you-choke cornbread I had grown accustomed to eating this recipe was pleasantly moist and airy but not overly "fluffy". The whole family loves it and it's an easy quick bread especially as an accompaniment for vegetarian chili. My modifications: I skip the sugar--personal preference. I replace canola oil with olive. When I'm low on buttermilk sour milk stands in as an easy alternative. Just mix 1 tablespoon of white vinegar with enough milk to reach the 1 cup line on your measurer and let sit for about 10 minutes. Takes a little time but it works. I love adding about 1/2 a can (maybe 1/3 to half a cup? I'm not sure) yellow corn. It contributes flavor and dimension. Pros: moist delicious Cons: preheating the oiled pan is annoying but important Read More