An excellent cornbread to serve with chili.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray.

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  • Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk and oil in a separate bowl. Add to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.

  • Bake the cornbread until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for at least 5 minutes. Serve warm or at room temperature.

Nutrition Facts

164.2 calories; protein 5.2g 10% DV; carbohydrates 26.8g 9% DV; exchange other carbs 2; dietary fiber 3g 12% DV; sugars 5.8g; fat 4.8g 7% DV; saturated fat 0.6g 3% DV; cholesterol 22mg 7% DV; vitamin a iu 46IU 1% DV; vitamin c 0.3mg 1% DV; folate 4.3mcg 1% DV; calcium 76mg 8% DV; iron 0.5mg 3% DV; magnesium 4.4mg 2% DV; potassium 102.5mg 3% DV; sodium 316.1mg 13% DV; thiamin 0.1mg 6% DV.

Reviews (15)

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15 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/18/2016
This is my favorite go-to cornbread. I have made it "as is" many times. I have also made it when I have been out of buttermilk substituting regular milk soymilk almond milk... and it's still good. My only "flop" was once I forgot thr baking soda... that 1/2 tsp matters! LOVE this recipe. Read More
Rating: 2 stars
11/28/2013
Does it rise like normal cornbread???? For use in cornbread apple stuffing: I made this with a dry buttermilk blend and water because the liquid buttermilk that's left over just goes to waste. The first batch was really compact like it didn't rise. Then I went to the store to get liquid buttermilk to try again and discovered that has double the amount of sodium of the dry buttermilk! (Dad's on a low sodium diet 140mg per serving and loves stuffing). For batch two I used Whole Wheat Pastry flour instead got a little bit more height out of it but the top came out two-toned color-wise. It was fine inside and worked for the stuffing. Next time I'll think about using White-Whole Wheat flour instead. And maybe liquid buttermilk. Pros: Easy to make Cons: No height to it Read More
Rating: 3 stars
01/10/2012
This was my first attempt ever at cornbread. I was nervous on making it too sweet as some previous reviews had sounded so added a little less than the required sugar along with a little honey. However I think it could have been a little sweeter. The texture and moisture were great although I think I would appreciate a little more sweetness...maybe even a honey butter. Read More
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Rating: 5 stars
11/25/2011
Moist & Delicious I made this for a cornbread stuffing recipe and had to stop myself from eating it before it got into the stuffing. I used whole grain medium grid cornmeal with white whole wheat flour. Pros: Easy to make delicious. Read More
Rating: 4 stars
11/21/2011
Added fresh corn and it worked out just great! I used this for my Thanksgiving stuffing and for muffins very successfully. Blogged about both and will definitely make it again. http://katatethat.blogspot.com/2011/11/healthier-take-on-cornbreadand-rambling.html Read More
Rating: 1 stars
11/17/2011
Tasteless I cut down the sugar even though it is only 3 tbls just because I don't like a sweet cornbread. I even doubled the salt and this bread just has no flavor. I would try another recipe don't use this one. Cons: no flavor Read More
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Rating: 4 stars
10/31/2011
My family loved it...I used whole wheat "white" flour from Bob's Redmill and it was tasty. I also added 6 oz of whole kernel corn. My daughter asked for the recipe to use with her college roommates. Laura Templeton CA Read More
Rating: 4 stars
10/31/2011
Very nice. A little too crumbly but not bad at all. I loved the flavour - seems a little bland at first then a lovely flavour comes through. I will make this again. Heather Read More
Rating: 4 stars
10/31/2011
I thought this was very good. For me it was just right. It looked a little bland because of it's color (whole wheat flour) but it was very good to me. I liked the fact that it was lower in fat etc and this was what I was looking for. Most of us are use to the yellow yellow look and the sweet taste of other cornbreads but we must reconditioned our taste buds to more healthier foods. One commenter said she could not eat it alone. I found it very tasty to eat alone and enjoyed it. Thanks for putting this recipe out there. Also my two family members haven't complained about it yet. Trudy Largo MD Read More
Rating: 4 stars
10/31/2011
This was bland and had a poor texture. I put it in the freezer for stuffing not good enough to eat on its own. Emily Read More
Rating: 4 stars
10/31/2011
I'm curious! Why don't you include sugar content in your nutritional assessment? This would be helpful for Diabetics. Harriette Hudson Tallahassee FL Read More
Rating: 4 stars
10/31/2011
Delicious! Good flavor not too sweet and the perfect consistency to crumble over chili. I like that the recipe uses whole wheat flour to make it a little more healthy while keeping a light texture. Raedia Read More
Rating: 4 stars
10/30/2011
This recipe is delicious! I thought it was moist and not crumbly at all. I used Splenda instead of sugar and it came out wonderful. This one is a keeper and for now on will be the recipe I use for cornbread! Alice D. Read More
Rating: 5 stars
10/29/2011
My husband and I thought it was delicious and we'll be having this a lot this winter with soups stews and chili! Read More
Rating: 5 stars
10/29/2011
I used white whole wheat flour and it came out very good. Very quick and easy to make not overly sweet like some cornbread can be. The sweetness comes out well especially when you pair it with a savory dish like a soup or chili. I'll definitely make this again. Read More