Healthier Grandmother’s Buttermilk Cornbread

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!

Original recipe makes 9 servings

Ingredients

6 tablespoons butter
1 cup low-fat buttermilk
2 eggs
2 tablespoons white sugar
1/2 teaspoon baking soda
1 cup cornmeal
1 cup white whole-wheat flour
1/2 teaspoon salt
1 cup frozen corn

  • PREP

    15 mins

  • COOK

    25 mins

  • READY IN

    55 mins

Directions

  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.

Nutrition

Calories: 223 kcal
Carbohydrates: 29.8 g
Cholesterol: 68 mg
Fat: 9.7 g
Fiber: 2.7 g
Protein: 5.9 g
Sodium: 300 mg

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