By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 12
148 cal · 35 min
Soul-Healthy Cornbread
Recipe GLPR1c74991725b8b9
A light and wholesome cornbread made with egg whites, unsweetened applesauce, and low-fat buttermilk for a tender crumb. This easy-to-make quick bread is baked until golden and cut into 12 generous squares, perfect as a side dish or snack.
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Ingredients
1 cup Cornmeal
1 cup All-purpose flour
½ cup Granulated sugar
2 teaspoons Baking powder
½ teaspoon Salt
1 cup Low-fat buttermilk
½ cup Unsweetened applesauce
4 Egg whites
2 tablespoons Vegetable oil
Directions
Wash your hands thoroughly with soap and clean water.
Preheat your oven to 400°F. Lightly coat an 8-inch square baking pan with vegetable oil cooking spray.
In a medium mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
Pour in the low-fat buttermilk, unsweetened applesauce, egg whites, and vegetable oil. Stir by hand until all ingredients are just combined and the batter is smooth.
Transfer the batter into the prepared pan and gently shake or tilt the pan to level the surface.
Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
Remove from the oven and allow to cool in the pan for several minutes. Once cooled, cut into 12 equal squares and serve.
Comments
Every ingredient is a routine stock item at any Charlotte grocery chain—cornmeal, flour, sugar, baking powder, salt, buttermilk, applesauce, egg whites, and vegetable oil add up to roughly $0.45 per serving for a 12-piece batch. The 35-minute stated time is honest: 10 minutes prep (mix dry, whisk wet, combine), 20–25 minutes bake, plus cooling. This is genuine weeknight cornbread with no special equipment or hard-to-find substitutes. It reheats reasonably wrapped in foil, and the applesauce-and-egg-white formula (skipping whole eggs and butter) fits a lighter Southern staple that still reads as comfort food. The only minor friction is that it's fussy about not overbaking—cornbread dries fast—so timing matters, but that's a feature of the genre, not a flaw in the recipe.
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