Cornbread muffin, stick, round
Common food
Photo: Wikipedia
A dense, golden-baked quick bread with a crumbly yet moist texture and a sweet, buttery flavor profile. Its high carbohydrate content (51g per 100g) provides quick energy, while the moderate sugar level (17.78g) contributes to its characteristic sweetness. The 5.9g of protein per 100g offers a modest nutritional boost, making it a satisfying, energy-dense snack or side dish.
Calorie split: 8% protein · 67% carbs · 25% fat
↓ Full nutrition💚 Why it's loved
People adore cornbread for its comforting, nostalgic flavor that bridges sweet and savory, often evoking memories of family meals and Southern hospitality. Its versatility allows it to be served alongside chili, stews, or as a standalone treat with honey or butter, making it a beloved staple in many households.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate and sugar content can lead to blood-sugar spikes, especially for those with diabetes or insulin resistance, while the refined flour base may lack sufficient fiber for some. To counteract, pair it with protein-rich foods like beans or eggs, opt for smaller portions, or choose whole-grain versions to slow sugar absorption.
Key benefits
- Provides quick energy from complex carbohydrates
- Contains modest protein for muscle maintenance
- Offers dietary fiber (3.4g) for digestive health
- Versatile base for both sweet and savory dishes
- Rich in B vitamins for energy metabolism
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Cornbread was a staple food for many Native American tribes, who used it long before European colonization, and it became a key survival food during the American Civil War due to its simplicity and availability.
Full nutrition (USDA data · scales with serving)
| Water | 32.6 g |
| Energy | 305 kcal |
| Protein | 5.9 g |
| Total lipid (fat) | 8.4 g |
| Carbohydrate, by difference | 51.0 g |
| Fiber, total dietary | 3.4 g |
| Total Sugars | 17.8 g |
| Calcium, Ca | 74.0 mg |
| Iron, Fe | 2.8 mg |
| Magnesium, Mg | 32.0 mg |
| Phosphorus, P | 284 mg |
| Potassium, K | 69.0 mg |
| Sodium, Na | 385 mg |
| Zinc, Zn | 0.54 mg |
| Copper, Cu | 0.30 mg |
| Selenium, Se | 15.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.27 mg |
| Riboflavin | 0.33 mg |
| Niacin | 2.0 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 62.0 ug |
| Folic acid | 28.0 ug |
| Folate, food | 34.0 ug |
| Folate, DFE | 82.0 ug |
| Choline, total | 51.7 mg |
| Vitamin B-12 | 0.09 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 52.0 ug |
| Retinol | 49.0 ug |
| Carotene, beta | 20.0 ug |
| Carotene, alpha | 12.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 263 ug |
| Vitamin E (alpha-tocopherol) | 0.80 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 1.0 g |
| SFA 18:0 | 0.28 g |
| Fatty acids, total monounsaturated | 2.1 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 2.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.2 g |
| PUFA 18:2 | 3.0 g |
| PUFA 18:3 | 0.18 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 | 26.0 mg |
Amino acid profile (per 100g)
Estimated from Bread, cornbread, dry mix, unenriched (includes corn muffin mix) — USDA does not publish this profile for Cornbread muffin.
| Tryptophan | 0.07 g |
| Threonine | 0.22 g |
| Isoleucine | 0.25 g |
| Leucine | 0.63 g |
| Lysine | 0.20 g |
| Methionine | 0.13 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.34 g |
| Tyrosine | 0.24 g |
| Valine | 0.32 g |
| Arginine | 0.30 g |
| Histidine | 0.18 g |
| Alanine | 0.34 g |
| Aspartic acid | 0.38 g |
| Glutamic acid | 1.8 g |
| Glycine | 0.25 g |
| Proline | 0.71 g |
| Serine | 0.34 g |
FAQ
Is cornbread gluten-free?
Traditional cornbread is made with cornmeal, which is naturally gluten-free, but many recipes include wheat flour, so always check ingredients if you have celiac disease or gluten sensitivity.
How can I make cornbread healthier?
Use whole-grain cornmeal, reduce sugar, add vegetables like zucchini or corn kernels, and pair with protein-rich sides like beans or grilled chicken to balance the meal.
What is the best way to store cornbread?
Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week; freeze for longer storage, and reheat in the oven to maintain texture.
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 3.05 kcal/g · 8% calories from protein · 3.4 g fiber · 17.8 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: 5.58 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.