Easy, Lighter Cornbread – Cleveland Clinic


This lighter version of traditional cornbread is low in sugar, uses lighter canola oil and even contains ground flaxseed — giving you those heart-healthy omega-3s and fiber without sacrificing any of the flavor. Try it with soup or chili or enjoy it as a snack on its own!

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  • 1/4 cup canola oil
  • 1 1/2 cups coarse-ground cornmeal
  • 1 cup flour (can use 1/2 whole wheat and 1/2 white)
  • 1/4 cup ground flaxseed
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 3/4 cup buttermilk
  • 2 eggs (or egg substitutes)


  1. Preheat oven to 450 F. Place oil in 11-inch cast iron skillet. Tilt pan to coat sides and bottom with oil.
  2. In large bowl, combine next six ingredients (all the dry ingredients). Stir by hand until well blended.
  3. In small bowl, beat by hand the milk and eggs until well blended. Pour in any oil that doesn’t stick to the skillet. Mix well.
  4. Pour egg mixture into the dry ingredients. Stir by hand just until the mixture is moistened (batter will be slightly lumpy).
  5. Pour batter into oiled skillet. Place in oven and bake until golden brown around the edges and toothpick inserted in the center comes out clean — about 20 minutes.
  6. Serve warm. Makes about 12 servings.

Nutrition information (per serving)

Calories: 180
Total fat: 7 g
Saturated fat: 1 g
Cholesterol: 35 mg
Sodium: 160 mg
Total carbohydrate: 24 g
Fiber: 4 g
Protein: 5 g

Adapted from Perfect Cornbread, Good Housekeeping magazine, November 2004.

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