Healthier Grandmother's Buttermilk Cornbread

Healthier Grandmother's Buttermilk Cornbread

9
MakeItHealthy 712

"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!"

Ingredients

55 m servings 223 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.

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Reviews

9
  1. 10 Ratings

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I used melted margerine and "soured" lactose free milk in this recipe. I chose to add the full amount of margerine called for in this recipe in the actual cornbread and make muffins out of them-...

A little dry but very good - there was none left at the end of dinner!!

Just made this again without the corn but with a handful of chopped pepperoncini peppers and it was great! Only needed about 17 minutes of bake time. Will definitely make again and again