Bread, cornbread, prepared from recipe, made with low fat (2%) milk
Whole food · Baked Products
Photo: Wikipedia
This is a classic, moist cornbread made with low-fat milk, offering a tender crumb and a subtly sweet, corn-forward flavor. Its golden-brown crust provides a slight crunch, while the interior remains soft and cake-like. Nutritionally, it's a solid source of carbohydrates for energy, with a modest protein boost from the milk and cornmeal.
Calorie split: 10% protein · 66% carbs · 24% fat
↓ Full nutrition💚 Why it's loved
People love its comforting, slightly sweet corn flavor and versatile texture that pairs perfectly with savory stews, chili, or a pat of butter. It's a beloved staple in Southern U.S. cuisine, evoking a sense of home and tradition.
⚠️ Watch-outs & how to enjoy it better
Its primary downside is being a high-glycemic food, which can cause blood sugar spikes, especially without fiber or protein to slow digestion. To counteract this, serve it alongside a protein-rich dish like chili or beans, and consider adding a source of healthy fat like avocado or a drizzle of olive oil. Those watching sodium should check recipe variations, as some can be high.
Key benefits
- Good source of quick energy from complex carbs
- Provides some protein from cornmeal and milk
- Low in fat compared to traditional recipes
- Can be a comforting, gluten-free option if made with pure cornmeal
- Simple, inexpensive staple food
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Traditional Southern cornbread recipes often call for no sugar at all, relying solely on the natural sweetness of the cornmeal and a well-seasoned cast-iron skillet for flavor.
Full nutrition (USDA data · scales with serving)
| Water | 39.1 g |
| Energy | 266 kcal |
| Energy | 1113 kj |
| Protein | 6.7 g |
| Total lipid (fat) | 7.1 g |
| Ash | 3.6 g |
| Carbohydrate, by difference | 43.5 g |
| Calcium, Ca | 249 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 169 mg |
| Potassium, K | 147 mg |
| Sodium, Na | 658 mg |
| Zinc, Zn | 0.60 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 0.12 mg |
| Selenium, Se | 10.1 ug |
| Vitamin C, total ascorbic acid | 0.30 mg |
| Thiamin | 0.29 mg |
| Riboflavin | 0.29 mg |
| Niacin | 2.3 mg |
| Pantothenic acid | 0.34 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 77.0 ug |
| Folic acid | 58.0 ug |
| Folate, food | 19.0 ug |
| Folate, DFE | 118 ug |
| Vitamin B-12 | 0.15 ug |
| Vitamin A, IU | 277 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.6 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.09 g |
| SFA 16:0 | 0.99 g |
| SFA 18:0 | 0.36 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 16:1 | 0.06 g |
| MUFA 18:1 | 1.8 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.2 g |
| PUFA 18:2 | 2.8 g |
| PUFA 18:3 | 0.35 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 40.0 mg |
| Phytosterols | 12.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.07 g |
| Threonine | 0.26 g |
| Isoleucine | 0.29 g |
| Leucine | 0.68 g |
| Lysine | 0.30 g |
| Methionine | 0.15 g |
| Cystine | 0.12 g |
| Phenylalanine | 0.33 g |
| Tyrosine | 0.27 g |
| Valine | 0.36 g |
| Arginine | 0.31 g |
| Histidine | 0.18 g |
| Alanine | 0.37 g |
| Aspartic acid | 0.47 g |
| Glutamic acid | 1.4 g |
| Glycine | 0.23 g |
| Proline | 0.57 g |
| Serine | 0.36 g |
FAQ
Is this cornbread gluten-free?
It can be, if made with 100% cornmeal and no added wheat flour. Always check the specific recipe or product label for gluten-containing ingredients.
Why use low-fat milk instead of buttermilk?
Low-fat milk is a lighter, more accessible substitute that still provides moisture and a tender crumb. Buttermilk would add a tangier flavor and react with baking soda for extra lift.
How should I store leftover cornbread?
Wrap it tightly in plastic wrap or store in an airtight container at room temperature for 1-2 days, or refrigerate for up to a week. Reheat slices in a toaster or oven to restore crispness.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.66 kcal/g · 10% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.48 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.