Buttermilk Cornbread(Reduced-Fat)
Buttermilk cornbread offers a moist, flavorful, and slightly sweet bread with a tender crumb, perfect as a side for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 400°F.
- Lightly spray a baking pan with no-stick spray.
- In a mixing bowl, combine all-purpose flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, lightly beat egg whites and then mix in buttermilk and applesauce.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking pan.
- Bake in the preheated oven for about 20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a touch of sweetness, consider adding a cup of corn kernels or chopped jalapeños for some heat. If you're out of buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. To keep the cornbread moist, avoid overmixing the batter. Check out similar American recipes for more inspiration.
Serving Suggestions
Serve the buttermilk cornbread warm with a pat of butter or drizzled with honey for a sweet contrast. It pairs beautifully with Creamy Pineapple-Lime Salad for a refreshing side. Enjoy it alongside chili or barbecue for a comforting meal. For breakfast, try it with a side of fresh fruit or yogurt.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for about a week. To reheat, wrap in foil and warm in a preheated oven at 350°F for about 10-15 minutes, or microwave for 20-30 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Cornbread(Reduced-Fat) contains roughly 164 calories, with 10g protein, 27g carbohydrates, and 1g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1240mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for added nutrition. However, this may alter the texture slightly, making the cornbread denser. Adjust liquid slightly if needed.
Is it possible to make this cornbread vegan?
Absolutely! To make this recipe vegan, replace the egg whites with a flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg white) and use a plant-based buttermilk made from almond or soy milk with vinegar.
How do I know when the cornbread is done baking?
The cornbread is done baking when it is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it in the last few minutes of baking to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).