Lightened-Up Grandma’s Buttermilk Cornbread
Lightened-Up Grandma’s Buttermilk Cornbread bakes up tender with a pleasant crumb, gentle sweetness, and pops of juicy corn in every bite. Low-fat buttermilk and white whole wheat flour keep it hearty yet soft, making it a great side for chili, barbecue, or weeknight soups. Serve warm with a pat of butter or a drizzle of honey.
- Prep30 mins
- Cook25 mins
- Serves9
- DifficultyEasy
- 1
Preheat the oven to 375 degrees F (175 degrees C).
- 2
Heat a 9-inch iron skillet in the oven for 10 minutes. Melt the butter in the skillet and brush it over the sides. Pour any extra butter into a large bowl. Whisk the buttermilk and eggs into the excess butter.
- 3
In another bowl, mix the sugar, baking soda, cornmeal, whole-wheat flour, and salt. Whisk the cornmeal mixture and the frozen corn into the buttermilk mixture. Scrape the cornbread batter into the skillet.
- 4
Bake in the preheated oven until a toothpick inserted in the center of the skillet comes out clean, 20 to 25 minutes.
- Calories 251.59 kcal Moderate
- Protein 6.18 g Moderate
- Carbs 32.51 g Moderate
- Total Fat 11.59 g Moderate
- Saturated Fat 6.17 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 63.85 mg High
- Sodium 106.63 mg Low Source
- Fiber 4.45 g Moderate
- Sugar 5.92 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 38.73 mg Low Source
- Iron 1.45 mg Low Source
- Potassium 169.89 mg Low Source
- Vitamin A 30.51 mcg_rae Low Source
- Vitamin C 1.03 mg Low Source
- Vitamin D 0.66 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽