Buttermilk Cornbread

Buttermilk Cornbread

Growing up, cornbread was a staple in my house. Served as a side with a bowl of chili or by itself with a spread of butter, it always hits the right spot.

This recipe is everything you love about classic cornbread with a few updates for a healthier version. It’s still buttery, moist, and so delicious.

Buttermilk Cornbread

2 medium eggs, lightly beaten
1 cup buttermilk or kefir
1/4 cup olive or canola oil
1 cup whole wheat flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon butter


Preheat oven to 425. In a large bowl, combine eggs, buttermilk (or kefir), and oil.

Add flour, cornmeal, baking powder, salt, and sugar. Stir just until dry ingredients are incorporated.

Put 1 tablespoon butter in a 9 inch cast iron skillet and set in hot oven until butter is melted and starts to sizzle. Using a pot holder, remove skillet from oven and pour batter into hot skillet. Return to oven for 25 minutes. Check for doneness with knife inserted into center of cornbread.

(This recipe also makes 12 corn muffins. Check for doneness at 20 minutes.)

Nutritional Information per serving
Yield: 12 servings per recipe
Calories: 150; Fat: 7g; Carbohydrates: 19g; Protein: 4g; Sodium: 262mg; Fiber: 2g 


Kim Becker

My name is Kim Becker. I live in Lavalette, W.Va. I love to eat! I also love to feel good about what I eat. That's why I'm always looking for healthy, seasonal recipes that don't require a lot of time or ingredients. The thrill of making a delicious, nourishing dish that came together with a minimum amount of effort and clean-up inspires me to continue on my quest to find another equally impressive dish to add to my repertoire. If you don't know where to begin when it comes to making healthy food choices, or if you are already following a healthy diet but need some recipe ideas, I hope you will find some inspiration in my monthly recipes and cooking tips.