Cornbread Nutrition Facts

The cornbread was made by early North American immigrants as an easy-to-transport and, more importantly, easy-to-cook food. It is still a fantastic and flexible meal despite having many different names and cooking methods, such as muffins, pancakes, sheet pan, casserole, and more. It is desirable if cornbread is made with vegetables.

Cornmeal, the ground corn used to make the bread’s foundation, is a whole grain, and gluten is often absent from cornmeal. Make sure no additional flours are added when using a mix to make cornbread, especially if you have gluten sensitivity or have celiac disease. Learn more about the potential health benefits of cornbread by reading on.


What is Cornbread?

Cornmeal, which is dried corn ground into flour, is used to make the bread variety known as cornbread. It is frequently topped with butter and eaten with soup, stew, or chilli and comes in both sweet and savoury varieties. Cornbread may contain all-purpose flour, eggs, oil, baking powder, and cornmeal.

Additional components like honey and brown or white sugar may be included in sweet variations. The yeast in cornbread is absent compared to other forms of bread, and it rises quickly since it is regarded as a quick bread. Furthermore, it’s simple to prepare and may be baked in a pan, cast-iron skillet, or Dutch oven to give it its distinctively tasty crust.

The first days of American history were when cornbread first appeared. Native Americans who farmed maize were familiar with its adaptability and used it for porridge, cakes, and bread. They imparted their wisdom to the European settlers, and corn, before wheat was created in the New World, became a staple meal.

The earliest pieces of bread created by early settlers from corn meal were baked in open hearths, occasionally on planks or other objects, and were frequently referred to as “ash cakes.” As cooking techniques advanced, settlers began baking the pieces of bread known as journey-cake, johnny cake, hoe-cakes, dodgers, spoon bread, and various other names in their durable cast-iron skillets.

Cornbread Nutrition FactsCornbread Nutrition Facts

Cornbread Health Benefits

Cornbread is a typical Southern side dish frequently served with various entrees because of its bright colour and buttery, rich flavour. Indigenous American tribes like the Iroquois, who blended cornmeal and water to make one of the earliest varieties of this traditional fast bread, are thought to have invented cornbread. Even though cornbread is a typical food, some individuals might be curious about its ingredients or whether it belongs to a balanced diet.

Good Source of Phosphorus

EachCornbread dished contains about 20% of the daily value (DV) for phosphorus. Phosphorus, the second-most prevalent mineral in the body, is crucial for several facets of health. Phosphorus is essential for producing DNA, storing energy, maintaining the body’s pH balance, and being a critical structural element of the bones and teeth.

A phosphorus deficit can have significant health consequences, including bone loss, muscle weakness, weakened immunity, and other issues, even though it is uncommon. However, before making dietary adjustments, patients with illnesses like kidney disease, which impair the body’s capacity to manage phosphorus, should consult their doctor. They may need to restrict their intake of foods high in phosphorus, such as cornbread.

Contains Selenium

Selenium is a crucial vitamin and antioxidant that is abundant in cornbread. Not only is selenium essential for thyroid health and the generation of thyroid hormones, but it can also aid prevent oxidative cell damage and reducing inflammation. Additionally, consuming adequate selenium in your diet can promote reproductive health and may impact sperm quality and fertility. Low levels of selenium during pregnancy may harm fetal growth and be linked to a higher risk of disorders like preeclampsia, claims one review.

Simple and Versatile

No matter how confident you are in the kitchen, cornbread only needs a few ingredients and is simple to make. It rises swiftly and can be made considerably faster than other forms of bread since the baking powder is used in place of yeast. Since there are many different kinds of cornbread, you can easily customize this side dish to your preferences. For instance, if you prefer savoury cornbread, you can experiment with other additions, such as cheddar, bacon, or green onions. A little brown sugar can be added for taste, or honey or jam can be drizzled on top for those with a sweet tooth.

Contains all Essential Amino Acids

There are 20 amino acids, nine or ten of which are thought necessary (research varies). These include valine, tryptophan, isoleucine, leucine, lysine, methionine, phenylalanine, and threonine. Since the human body cannot synthesize amino acids, it must get them from diet or supplements. Your body can create the non-essential amino acids from the aforementioned essential ones, so you don’t need to add them to your diet. 2 Proteins are composed primarily of amino acids. Additionally, they function as the nitrogenous building blocks for substances like neurotransmitters and hormones.

Many biological processes require the presence of proteins. For instance, more protein is expended daily than is consumed; maintaining this requires consuming amino acids regularly. They must constantly be replaced because those not used during this process might be lost through sweat and urine as well as in the skin, hair, and nails that peel off the body. 3 The most typical sources of amino acids include meat, poultry, eggs, dairy products, and fish. While cornbread contains all of them, many other forms of bread frequently do not.

May Promote Blood Health

Six percent of the daily required iron intake can be found in one serving of cornbread. For the body to produce blood, iron is necessary. Hemoglobin and myoglobin, two types of cells found in red blood cells, hold about 70% of the body’s iron. To move oxygen from the lungs to tissues in the body, hemoglobin is required. Oxygen is taken up, stored, transported, and released by myoglobin. 4

Iron-deficiency anemia, which manifests as symptoms including weariness, skin pallor, shortness of breath, lightheadedness, vertigo, or a rapid heartbeat, can be caused by a lack of iron. Depending on the age and other factors, consuming the necessary daily iron intake lowers the risk of anemia and the problems it causes.

May Lower Blood Sugar

Cornbread benefits further from the fibre in cornmeal. One of these benefits is that fibre both lowers and maintains blood sugar levels. Soluble fibre, in particular, slows the blood’s absorption of sugar. Anyone who has diabetes should avoid having high blood sugar since it increases their risk of serious complications. Hyperglycemia, or high blood sugar, can result in vomiting, extreme appetite and thirst, a quick heartbeat, and eyesight issues in the short term. But make sure the cornbread mix you bought doesn’t have a lot of extra sugar in it by checking the label.

May Help Regulate your Digestion

Another advantage of fibre is that it promotes healthy digestion and regulates bowel movements. Because the thread is not easily digested or absorbed by the body, it frequently exits the body in a relatively unaltered state.

Although it may seem strange for something that cannot be digested to be so crucial to digestive health, it is. Fibre promotes gut health by lowering the risk of hemorrhoids and, according to some studies, possibly even reducing the risk of colorectal cancer.

Additionally, it controls bowel movements by softening but also bulking up and sizing the stool, all of which help make it easier to pass and reduce the likelihood of constipation, which is uncomfortable and unhealthy.

Promotes Satiety

As previously said, fibre passes through your digestive system, taking longer than other types of carbohydrates, keeping you fuller for longer. Your diet needs to contain fibre, which is also helpful for controlling your Weight. 6

Vegetables and whole grains both contain fibre, and each dish of cornbread contains 1.38 grammes of fibre. Cornbread is aA healthy option that will keep you fuller longer than a typical dinner roll low in added sugars.

How to Make Cornbread?

Just a few essential components are needed to produce cornbread, which is simple to prepare: 170 grammes (about 1 cup) of cornmeal, 120 grammes or 1 cup of all-purpose flour, 100 grammes (about half a cup) of sugar, 6 grammes (1 teaspoon) of salt 43 grammes (3 tablespoons) of baking powder Milk, 1 cup (237 mL) 1 egg 119 ml or half a cup of vegetable oil Start by combining the all-purpose flour, sugar, salt, and baking powder with the cornmeal. Then, blend the milk, egg, and vegetable oil by adding them all and stirring.

When the cornbread has reached a golden-brown colour, bake it for 20 to 25 minutes at 400°F (204°C) in a greased cake pan. You may find many low-carb recipes if you’re trying to cut back reducer intake. Instead of cornmeal, these typically use almond or coconut flour flours. These recipes also emulate the distinctive flavour of cornbread without the added carbs by using sweeteners like monk fruit instead of sugar and sweet corn extract. There are plenty of additional low-carb variants, though, that you can try.

Marie Callender’s CornBread Mix, Original Flavor, 1LB BAG. Just Add Water, Mix, and Bake. Makes 8” Loaf (Pack of 2)


Is Cornbread Healthier than Regular Bread?

Cornbread has more nutrients per calorie than white bread. To begin with, according to MyFoodData, its primary ingredient, cornmeal, contains roughly 9 grammes of fibre per cup. A substantial amount of protein, iron, magnesium, and B-complex vitamins will also be provided. Selenium is a crucial vitamin and antioxidant that is abundant in cornbread. Not only is selenium essential for thyroid health and the generation of thyroid hormones, but it can also aid prevent oxidative cell damage and reducing inflammation.

The name “cornbread” comes from the fact that fresh or frozen corn and cornmeal are used to make traditional Southern Cornbread. Sadly, both of these substances include a lot of carbohydrates, which might lead to unintended blood sugar rises. Corn will undoubtedly be your closest buddy if you are avoiding gluten. Wheat has more calories than maize, with 339 calories per 100 grammes, compared to 86 calories for the same quantity of corn. Additionally, compared to wheat, maize holds a lot of water.

Does Cornbread Help you Lose Weight?

Even if you opt to have two servings, one piece of cornbread is relatively low in calories and fat and is simple to include in your daily caloric intake. So long as you exercise. To lose Weigweightpecially if you enjoy eating more than one piece of cornbread, you must ensure that your activity level is higher than usual.

Cornbread is a sort of food that, if consumed by a passive person, is likely to result in weight gain because it is filled with extra calories. Cornmeal has 221 calories per 61g serving, with most of those calories coming from carbohydrates. A serving of cornmeal has 47g of carbs, primarily from the substantial amount of starch.

Additionally, you will benefit from the 5g of fibre per serving, which aids digestion. A good source of various nutrients is cornbread. Cornbread contains the minerals calcium, iron, magnesium, phosphorus, potassium, folic acid, folates, and vitamins A, B-6, and B-12. Regrettably, premade mixtures could include additional sugars, animal fats, and sodium.

Bread contains a lot of carbohydrates, which can cause fat to build up. However, some bread varieties can help people lose Weigweightportion. Of fantastic food for those attempting to lose Weight is the bread full of fibre, vitamins, and minerals.

Can Cornbread Help you Grow Muscle?

Yes, corn is beneficial for bodybuilding because it is regarded as a “healthy carb” and is also simple to digest, suitable for various diets, and portable. Although corn has a lot of carbohydrates, it also has a lot of fibre, which helps prevent blood sugar rises.

The higher carbohydrate content can significantly benefit bodybuilders because it promotes muscular growth, gives you rapid energy, and enables you to break through plateaus. Phosphorus, a crucial mineral required for your body for DNA synthesis, energy production, and bone health, is present in cornbread.

Additionally, it has a fair amount of sodium, a mineral essential for maintaining blood pressure and fluid balance. Corn muffins are famous because they provide a good source of whole grains and nutrients with substantial health advantages.

Freshly picked corn on the cob is one of the few foods that can be said to be as synonymous with the summertime as it is. Naturally, beans and corn are not complete food independently because neither has a complete protein. However, only one of the required amino acids, methionine, is present in corn; all the other essential amino acids are present in beans.


One of the numerous advantages of cornbread is that it preserves well and doesn’t need to rise like yeast bread. This was an excellent perk for cooks out in the wilderness. As the dish became more widely used, variations emerged depending on the ingredients the cook had on hand that day. In the northern United States, people liked sweet cornbreads flavoured with molasses or sugar.

But they rarely eat foods that are high in sugar. The cornbread was a favourite dish throughout the Civil War on both political spectrums. When it could be appropriately prepared, it was a favourite dish, but when there weren’t enough supplies, and the soldiers had to rely on themselves, they came up with “ramrod” variations.

They blended this cornmeal with water and salt, if they had any, to make their daily ration. Then, over their bivouac fires, the spiral-shaped thick, pasty batter was wrapped around the rifle ramrods and fried. It kept the men alive despite being tasteless and quite challenging.