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Classic Corn Bread Recipe

Classic Corn bread on a white plate with honey

A simple corn bread recipe that you can use for any meal. This recipe contains 17% fewer calories and 70% less sugar* than the full-sugar version. Makes 8 2x4 pieces.

Serving size: 1 slice (56g)

Calories: 140

Ingredients

  • Cooking spray

  • 1 1⁄3 cup yellow cornmeal, degermed, enriched

  • 1 1⁄4 cup all-purpose flour

  • 1⁄4 cup Truvía® Cane Sugar Blend

  • 2 tsp baking powder

  • 1⁄2 tsp salt

  • 1 cup sweet corn, thawed if frozen

  • 2⁄3 cup milk

  • 1⁄4 cup vegetable oil

  • 1 large egg, beaten**

Directions

  • 1.

    Preheat oven to 400°F; Position rack in center of oven.

  • 2.

    Spray 8-inch square pan with cooking spray.

  • 3.

    In a large bowl, whisk together cornmeal, flour, Truvía® Cane Sugar Blend, baking powder and salt.

  • 4.

    Puree corn in food processor.

  • 5.

    Add pureed corn, oil and beaten egg to the flour mixture.

  • 6.

    Stir until blended.

  • 7.

    Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 15-20 minutes.

  • 8.

    Cool in pan on rack.

  • 9.

    Once cool, slice and enjoy.

  • 10.

    Store unused portion in sealed container.

** Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg

*Each serving has 140 calories and 3 grams of sugar per serving, compared to the full-sugar version that has 170 calories and 10 grams of sugar per serving.

Nutrition Per Serving

Total Fat 7g
Saturated Fat 4gg
Trans Fat 0g
Cholesterol 40mg
Sodium 380mg
Total Carbohydrate 19mg
Dietary Fiber 1g
Sugars 3g
Erythritol 2g
Protein 3g
Vitamin A 6% DV
Vitamin C 2% DV
Calcium 6% DV
Iron 4% DV
Classic Corn Bread Recipe

Serving size: 1 slice (56g)
Calories: 140

Ingredients

  • Cooking spray

  • 1 1⁄3 cup yellow cornmeal, degermed, enriched

  • 1 1⁄4 cup all-purpose flour

  • 1⁄4 cup Truvía® Cane Sugar Blend

  • 2 tsp baking powder

  • 1⁄2 tsp salt

  • 1 cup sweet corn, thawed if frozen

  • 2⁄3 cup milk

  • 1⁄4 cup vegetable oil

  • 1 large egg, beaten**

Directions

  • 1.  

    Preheat oven to 400°F; Position rack in center of oven.

  • 2.  

    Spray 8-inch square pan with cooking spray.

  • 3.  

    In a large bowl, whisk together cornmeal, flour, Truvía® Cane Sugar Blend, baking powder and salt.

  • 4.  

    Puree corn in food processor.

  • 5.  

    Add pureed corn, oil and beaten egg to the flour mixture.

  • 6.  

    Stir until blended.

  • 7.  

    Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 15-20 minutes.

  • 8.  

    Cool in pan on rack.

  • 9.  

    Once cool, slice and enjoy.

  • 10.  

    Store unused portion in sealed container.
Classic Corn Bread is rated 4.6 out of 5 by 30.
Rated 3 out of 5 by from Corn? Has anyone tried this without the puréed corn step?
Date published: 2023-01-14
Rated 5 out of 5 by from Better than I am used to I grew up on cornbread made by my southern born mama. So trying a DIFFERENT recipe with gasp sugar substitute was very scary for me. But I did it and honestly I like this version of cornbread better than my mom's (shhhh don't tell her) and I have made it three times since for different meals. So this Truvia Cornbread recioe stays in my recipe book - thanks!
Date published: 2017-02-02
Rated 5 out of 5 by from Delicious and simple Cornbread is a staple in Southern meals. Thank you for the healthy spin on a classic!
Date published: 2017-01-27
Rated 4 out of 5 by from Even Better than the Original! I absolutely adore cornbread, but always hesitate to make it as often as I would like because it contains so much sugar. I decided to give this recipe a whirl and I was so impressed with the taste and texture! I love using Truvia to bake rather than another replacement sweetener because it's natural and I don't feel like I'm replacing sugar with a ton of chemicals instead. This recipe is going in the usual rotation!
Date published: 2017-01-26
Rated 4 out of 5 by from Who needs sugar? Tried this last night, excellent! I made it to accompany tomato bisque soup
Date published: 2017-01-23
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