Healthier Grandmother's Buttermilk Cornbread

Healthier Grandmother's Buttermilk Cornbread
  • PREP TIME
    15 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    55 mins
  • SERVING
    9 People
  • VIEWS
    43

Elevate your cornbread experience with this recipe! A delightful twist on a classic, this version uses low-fat buttermilk and a touch less sugar, without sacrificing any of the moist, tender crumb you crave. Bursting with sweet corn kernels, it's a wholesome and satisfying side for any meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    30 g
  • Cholesterol
    63 mg
  • Fiber
    3 g
  • Protein
    6 g
  • Saturated Fat
    6 g
  • Sodium
    300 mg
  • Sugar
    5 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 375 degrees F (175 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View Place a 9-inch cast iron skillet in the oven to preheat for 10 minutes. This ensures a crispy crust. Once heated, carefully remove the skillet and melt the butter directly in the hot skillet. Swirl to coat the bottom and sides, reserving the excess melted butter in a large mixing bowl.

Image Step 03
03 Step

Recipe View In the bowl with the excess melted butter, whisk in the buttermilk and eggs until well combined. (2 minutes)

Image Step 04
04 Step

Recipe View In a separate bowl, whisk together the sugar, baking soda, cornmeal, whole wheat flour, and salt. (2 minutes)

Image Step 05
05 Step

Recipe View Gently fold the dry ingredients and frozen corn into the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Image Step 06
06 Step

Recipe View Pour the batter into the hot, buttered skillet and spread evenly. (1 minute)

Image Step 07
07 Step

Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 20-25 minutes. Let cool slightly before slicing and serving.

For an extra touch of flavor, try browning the butter before adding it to the skillet.
If you don't have white whole wheat flour, you can use regular all-purpose flour. However, the white whole wheat flour adds a subtle nutty flavor and a bit more fiber.
Fresh corn kernels (cut from the cob) can be used in place of frozen corn. Adjust the amount based on your preference.
Serve warm with a drizzle of honey or a dollop of Greek yogurt for a delightful treat.
A bit of diced jalapeno could make it more interesting.

Gardner Kutch

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 14 Ratings)
Total Reviews: (5)
  • Freeman Kovacek

    This cornbread is so moist and delicious! The corn kernels add a lovely sweetness and texture.

  • Norma Zboncak

    I love that this recipe is a bit healthier without sacrificing flavor. It's a new family favorite!

  • Hank Kshlerin

    I added a diced jalapeno to the batter and it was fantastic!

  • Una Kerluke

    So easy to make and tastes amazing!

  • Gudrun Lakinwalker

    The hot skillet trick really works! The crust is perfectly golden and crispy.

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