An excellent cornbread to serve with chili.

EatingWell Test Kitchen

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Recipe Summary

total:
50 mins
Servings:
9
Nutrition Profile:
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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 calories; protein 5.2g; carbohydrates 26.8g; dietary fiber 3g; sugars 5.8g; fat 4.8g; saturated fat 0.6g; cholesterol 22mg; vitamin a iu 46IU; vitamin c 0.3mg; folate 4.3mcg; calcium 76mg; iron 0.5mg; magnesium 4.4mg; potassium 102.5mg; sodium 316.1mg; thiamin 0.1mg.
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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: 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: 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: 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
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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: 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: 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
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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
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
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
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