Healthier Grandmother's Buttermilk Cornbread5 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 55 min
“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!” - by MakeItHealthy
Original recipe yields 9 servings
- Preheat oven to 375 degrees F (175 degrees C).
- 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.
- 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.
- Bake in preheated oven until a toothpick inserted into the center of skillet comes out clean, 20 to 25 minutes.
Amount Per Serving (9 total)
- 223 cal
- 9.7 g
- 29.8 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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--I jus..." See moret sprayed each muffin cup lightly with non-stick cooking spray. I got 10 cornbread muffins out of one recipe. They looked beautiful but did not rise as much as I would have liked. My family liked this cornbread recipe, but they did spread a small amount of margerine and drizzled a little organic honey over their cut muffins before digging in. I'd make these again."
Grandmother's Buttermilk Cornbread
Buttermilk Cornbread Muffins
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