facebook Recipe of the Month: Classic Cornbread

November 2018

Makes 12 servings 


  • Cooking spray
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 tablespoons sugar (baking sugar substitute optional)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup no-salt-added cream-style corn (undrained)
  • 1/2 cup frozen whole kernel corn (thawed) (canned optional)
  • 1/2 cup low-fat buttermilk
  • 1/4 cup fat-free milk
  • 1 large egg
  • 2 tablespoons canola oil


    1. Preheat oven to 425°F and lightly spray a 9-inch square or round baking pan or pie pan with cooking spray.

    2. In a large bowl, combine the cornmeal, flours, sugar, baking soda, baking powder and salt, and mix together.

    3. In another bowl, mix the remaining ingredients together.

    4. Combine the two mixtures and stir just until moistened. 

    5. Pour mixture into the baking pan and spray the top of the batter with cooking spray (lightly).

    6. Bake for 20 to 25 minutes. To test if it is done, insert a wooden toothpick in the center. It should come out clean.

    7. Let cool for five to 10 minutes and slice into 12 even pieces.

Nutrition Information Per Serving:

Serving size: one piece

  • Calories: 139  
  • Total Fat: 3g   
  • Saturated Fat:  0.5g 
  • Trans Fat:  0.0g  
  • Polyunsaturated Fat: 1.0g 
  • Monounsaturated Fat:  2.0g 
  • Cholesterol: 16mg 
  • Sodium: 114mg 
  • Total Carbohydrate: 25g 
  • Dietary Fiber: 2g 
  • Sugars: 4g
  • Protein: 4g

Adapted from: https://recipes.heart.org/en/recipes/southern-cornbread

headingtoline link-1-arrow minus next-arrow plus prev-arrrow radio-off select-icons radio-on