by Kim Becker
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.
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
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