One-Egg Unsweetened Cornbread Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/27/22
basic cornbread with soup
Diana Rattray
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 16 servings
Nutrition Facts (per serving)
141 Calories
8g Fat
14g Carbs
4g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 141
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 7%
Cholesterol 59mg 20%
Sodium 249mg 11%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 5%
Protein 4g
Calcium 85mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a basic Southern-style unsweetened cornbread, and it's delicious with beans, greens, or chili. If you like a sweet cornbread, feel free to add 3 to 4 tablespoons of sugar.

Ingredients

  • 1 1/2 cups stone ground cornmeal
  • 1 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1/3 cup canola oil
  • 1 large egg

Steps to Make It

  1. Grease a 9-inch square baking pan. Heat oven to 350 F.

  2. Combine the cornmeal, flour, baking powder, baking soda, and salt. In another bowl or large cup, whisk together the buttermilk, oil, and egg.

  3. Combine the two mixtures until blended and spread in the prepared pan. Bake for 20 to 25 minutes, until lightly browned.