Description
I have a couple of healthy cornbread recipes, but this is not one of them. It's a traditional cornbread recipe, aka corn cake that somehow is a side dish and not a dessert.
The delicious twist is that I'm using chicken fat in place of butter. Not only do I have some left over in my freezer, but it adds amazing savory, rich, and roasty chicken flavor!
For some healthy cornbread recipes, check out my Hot Honey Cornbread, Vegan Cajun Cornbread, and Cheesy Protein Cornbread.
The delicious twist is that I'm using chicken fat in place of butter. Not only do I have some left over in my freezer, but it adds amazing savory, rich, and roasty chicken flavor!
For some healthy cornbread recipes, check out my Hot Honey Cornbread, Vegan Cajun Cornbread, and Cheesy Protein Cornbread.
Time
Prep Time:
5 minutes
Rest Time:
15 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Cost
Total Cost:
Cost per Serving:
$0.18
Ingredients
Serving(s)
Wet Ingredients
- 1 large Egg
- 1 cup Granulated sugar
- 1 cup Buttermilk
Dry Ingredients
- 1 1/4 cup Cornmeal
- 1 cup All purpose flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
Instructions
Cook Mode Off: Prevents screen dimming
- Crack your egg into a large bowl, and beat with a whisk. Add in the liquid ingredients (melted chicken fat, sugar, and buttermilk), and whisk until fully combined
- Add in the dry ingredients (cornmeal, white flour, baking powder, and baking soda). Whisk until just combined
- Let the raw batter rest in the bowl for 15 minutes. Meanwhile, preheat your oven to 400F with a 10" cast iron pan in the oven
- When the oven is fully heated, add a touch of oil, butter, or chicken fat to the pan, and tilt the pan around to fully coat it in a light layer of fat
- Pour the batter into the pan
- Bake at 400F for about 20 minutes, or until the top is lightly browned, a toothpick to the center comes out clean, and the internal temperature is around 200F
- Let the cornbread rest for at least 5 minutes before slicing with a plastic knife. Serve warm
Notes
- Alternatively, you can use melted butter in place of chicken fat
- Brown sugar will also work in place of white sugar
- My chicken fat is salted. If yours is unsalted, then I would recommend adding 1/2 tsp (3 g) of salt to the batter
-
For a slightly healthier variant, you can substitute the chicken fat, granulated sugar, and white flour for extra virgin olive oil, honey, whole wheat flour. Additionally, you will need to add some salt to the raw batter.
Using honey instead of white sugar means that this cornbread is free of refined sugars. Whole wheat flour contains more fiber and protein than standard all purpose flour, while being less processed. Finally, this variation features more heart healthy unsaturated fats from the olive oil as opposed to saturated fat from the chicken fat.
Bake the cornbread the same as before; same temperature and approximately the same time.
Wet Ingredients
- 1 large (50 g) Egg
- 1/2 cup (168 g) Honey
- 1/3 cup (75 g) Extra virgin olive oil
- 1 cup (240 g) Buttermilk
Dry Ingredients
- 1 1/4 cup (150 g) Cornmeal
- 1 cup (120 g) Whole wheat flour
- 1 tsp (6 g) Baking powder
- 1/2 tsp (3 g) Salt
- 1/4 tsp (1.5 g) Baking soda
-
For a sighificantly healthier variant, you can substitute the chicken fat, granulated sugar, and white flour for unsweetened applesauce, sugar free syrup, and almond flour. Additionally, you will need to add some salt to the raw batter.
Using sugar free syrup instead of white sugar or honey means that this cornbread won't contain any added sugar. Instead of butter, oil, or animal fat, this healthy cornbread gets it's fat from almond flour. In addition to healthy fats, almond flour adds vitamin E, fiber, and protein, while also making it gluten free. The applesauce acts as a fat substitute, keeping the bread moist for less calories and while providing subtle sweetness.
Bake the cornbread the same as before; same temperature and approximately the same time.
Wet Ingredients
- 1 large (50 g) Egg
- 1/2 cup (160 g) Sugar free syrup
- 1/3 cup (80 g) Unsweetened applesauce
- 1 cup (240 g) Buttermilk
Dry Ingredients
- 1 1/4 cup (150 g) Cornmeal
- 1 cup (112 g) Almond flour
- 1 tsp (6 g) Baking powder
- 1/2 tsp (3 g) Salt
- 1/4 tsp (1.5 g) Baking soda
| Nutrient | Standard | Healthier | Healthiest |
|---|---|---|---|
| Calories | 217 | 192 | 125 |
| Protein | 3.2 g | 3.6 g | 4.3 g |
| Fat | 7.4 g | 7.6 g | 6.0 g |
| Net Carbs | 33.9 g | 27.7 g | 11.6 g |
| Fiber | 1.2 g | 2.0 g | 2.0 g |
| Added Sugar | 16.7 g | 11.3 g | 0.0 g |
| Sugar Alcohol | 0.0 g | 0.0 g | 1.3 g |
Nutrition Facts
------------------------------------------
Total Fat: 7.4g (10%
10 % of Daily Value (78 g)
)
Saturated Fat: 2.2g (11%
11 % of Daily Value (20 g)
)
Polyunsaturated Fat: 1.6g
Monounsaturated Fat: 3.1g
Cholesterol: 23mg (8%
8 % of Daily Value (300 mg)
)
Sodium: 107mg (5%
5 % of Daily Value (2300 mg)
)
Total Carbohydrate: 35.1g (13%
13 % of Daily Value (275 g)
)
Fiber: 1.2g (4%
4 % of Daily Value (28 g)
)
Net Carbs: 33.9g
Total Sugar: 17.7g
Added Sugar: 16.7g (33%33% of Daily Value for added sugar (50 g))
Protein: 3.2g (6%
6 % of Daily Value (50 g)
)
------------------------------------------
------------------------------------------
Vitamin B12: 0.08mcg (3%
3 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.4mcg (2%
2 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 46mg (4%
4 % of Daily Value (1300 mg)
)
Iron: 0.67mg (4%
4 % of Daily Value (18 mg)
)
Magnesium: 21mg (5%
5 % of Daily Value (420 mg)
)
Potassium: 125mg (3%
3 % of Daily Value (4700 mg)
)
:
:
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:
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68.0
:
23.9
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:
4.5
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