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Easy Buttermilk Cornbread
This healthy cornbread is low in saturated fat and sodium, making it a heart-healthy but still tasty choice.
Print Recipe
Serves8 (1 piece each)
SWAP ScoreChoose Often
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
Ingredients
- 1 cup flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg, lightly beaten
- 2 tablespoons vegetable oil
Directions
- Preheat oven to 425ºF.
- In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt.
- In a separate bowl, combine milk, egg, and oil. Add to the dry mixture.
- Stir to combine. Lightly grease 8x8" baking pan and pour batter in.
- Bake for 20-25 minutes, until a knife entered in the center comes out clean.
Recipe Tips
To substitute buttermilk, combine 1 tablespoon white vinegar or lemon juice to 1 cup milk and allow to rest for 5 minutes.
Nutrition Facts
Easy Buttermilk Cornbread
Amount Per Serving (1 piece each)
Calories 176
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 24mg
8%
Sodium 388mg
16%
Potassium 116mg
3%
Total Carbohydrates 29g
10%
Dietary Fiber 2g
8%
Sugars 5g
Protein 5g
10%
Vitamin A
2%
Vitamin C
1%
Vitamin D0%
Calcium
11%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Source: Adapted from Advancing New York City Through Research - Cornell University Cooperative Extension - New York City Nutrition and Health Program nyc.cce.cornell.edu
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