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Buttermilk Cornbread Light

Buttermilk Cornbread LightButtermilk Cornbread LightButtermilk Cornbread Light

Calories 172 (19% from fat)
Fat 3.5 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 25 mg.
Sodium 287 mg.
Carb. 28 gram
Fiber 2.6 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 5 gram


Buttery cooking spray

1/4 cup light butter
(We used Land O Lakes Light Butter with Canola Oil.)

1/4 cup fat free sour cream

1 whole large egg

2 large egg whites

1 cup light buttermilk
(We used 1.5% milkfat light cultured buttermilk.)

1/2 tsp. baking soda

1 cup cornmeal

1 cup whole wheat pastry flour

1/2 cup Splenda

2 Tbsp. white sugar

1/2 tsp. salt

We've taken traditional cornbread and cut the calories, sugar and fat by half. Yet, the taste remains.

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1. Preheat oven to 375 degrees Fahrenheit. Grease an 8-inch square pan with buttery cooking spray.

2. In a non-stick pan, melt the butter over medium heat. Add the sour cream and stir it in until they are combined. Pour it into a large mixing bowl.

3. Whip in the eggs and buttermilk until combined. Then whip in the remaining six ingredients, baking soda, cornmeal, pastry flour, Splenda, sugar and salt.

4. Once it’s well blended, pour it into the square baking pan. Then bake for 35 to 40 minutes, or until a wooden toothpick that’s inserted in the center comes out clean.

5. Remove pan from oven and set it on a rack to cool for approximately 5 minutes. Cut into 9 pieces and serve.

Yield: 9 Servings

  Buttermilk Cornbread Light Buttermilk Cornbread Light Buttermilk Cornbread Light

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 1.5 - 2 minutes. Keep the container open a little to allow steam to escape.

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