Low Cholesterol Cornbread
A flavorful, low-cholesterol cornbread with a crispy crust and tender crumb, perfect for family dinners or gatherings, offering a satisfying Southern-inspired taste.
Ingredients
Instructions
- Heat oven to 450°F.
- Mix all ingredients; beat vigorously 30 seconds.
- Spray pan with nonstick cooking spray (round pan, 9 x 1 1/2 inches, square pan, 8 x 8 x 2 inches, or 10-inch ovenproof skillet).
- Bake until golden brown, about 25 minutes.
Tips & Substitutions
For a lighter texture, consider using a blend of cornmeal and whole wheat flour. You can replace the vegetable oil with unsweetened applesauce for a healthier alternative. If you prefer a sweeter cornbread, feel free to increase the sugar slightly. Make sure to mix the batter just until combined to avoid a dense texture. This recipe pairs beautifully with Holiday Gelatin Mold for a festive touch.
Serving Suggestions
Serve this cornbread warm, ideally with a pat of low-fat butter or a drizzle of honey. It complements hearty dishes like chili or stews wonderfully. Consider serving it alongside a fresh salad or with a slice of your favorite soup for a complete meal. This cornbread is also a great addition to a holiday spread, enhancing dishes like Aunt Ruth'S Mystery Rolls.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, wrap individual pieces in foil and place in a 350°F oven for about 10 minutes, or microwave for 15-20 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Low Cholesterol Cornbread contains roughly 242 calories, with 5g protein, 7g carbohydrates, and 22g fat. It is an excellent source of vitamin A (38% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 812mg per serving (35% 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 make this cornbread gluten-free?
Yes, to make this cornbread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Be sure to check that the cornmeal is certified gluten-free as well. The texture may differ slightly, but it should still bake up nicely.
How can I add flavor to the cornbread?
You can enhance the flavor by adding ingredients such as diced jalapeños, shredded cheese, or herbs like chives or rosemary. For a sweeter version, mix in some corn kernels or blueberries. Experimenting with spices like cumin or paprika can also give it a unique twist.
What can I use as an egg substitute?
For the egg substitute equivalent to 2 eggs, you can use 1/2 cup of unsweetened applesauce, 1/4 cup of yogurt, or 1/2 cup of mashed banana. Each option will impart a different flavor, so choose one that suits your taste preference while keeping the cornbread moist.
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).