Cornbread or biscuits
Cornbread and biscuits are beloved quick breads from the American South. Cornbread is typically made from cornmeal, flour, eggs, and buttermilk or milk, while biscuits rely on flour, baking powder, butter or shortening, and milk or buttermilk.
🍽️ Nutrition at a glance
Both are generally high in carbohydrates and provide a good source of energy, with biscuits being particularly rich in fat from butter or shortening. A standard serving (one piece or biscuit) usually ranges from 150 to 250 calories.
Nutrition breakdown
| Calories | 200 kcal |
| Protein | 3.5 g |
| Carbs | 30 g |
| Fat | 7.5 g |
| Fiber | 1.5 g |
| Sugar | 4 g |
| Sodium | 400 mg |
| Iron | 1.8 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 2.5 mg |
| Folate | 60 mcg |
| Calcium | 60 mg |
| Phosphorus | 80 mg |
| Magnesium | 15 mg |
| Selenium | 6 mcg |
Per 1 piece (70 g) · estimated, varies by recipe
💡 What's interesting
Cornbread has deep roots in Native American cuisine and was adopted by settlers, while biscuits became a staple due to the availability of soft wheat flour in the South. Nutritionally, cornbread offers some fiber and iron from cornmeal, making it a slightly more nutrient-dense option compared to refined flour biscuits.
