Know what’s on your plate
Cornbread
Calories & nutrition facts
prepared from recipe, made with low fat (2%) milk
Nutrition facts
Per 100 g% DV- Calories 266 kcal —
- Protein 6.7 g 13%
- Carbohydrate 44 g 16%
- Fat 7.1 g 9%
- Saturated fat 1.6 g 8%
- Sodium 658 mg 29%
- Cholesterol 40 mg 13%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0.3 mg 0%
- Thiamin (B1) 0.29 mg 24%
- Riboflavin (B2) 0.29 mg 23%
- Niacin (B3) 2.3 mg 14%
- Pantothenic acid (B5) 0.34 mg 7%
- Vitamin B6 0.11 mg 7%
- Folate (B9) 77 µg 19%
- Vitamin B12 0.15 µg 6%
Minerals
- Calcium 249 mg 19%
- Iron 2.5 mg 14%
- Magnesium 25 mg 6%
- Phosphorus 169 mg 14%
- Potassium 147 mg 3%
- Zinc 0.6 mg 5%
- Copper 0.05 mg 6%
- Manganese 0.12 mg 5%
- Selenium 10.1 µg 18%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 266 | 6.7 g | 44 g | 7.1 g |
| 1 × oz | 28.4 g | 75 | 1.9 g | 12 g | 2 g |
| 1 × piece | 65 g | 173 | 4.4 g | 28 g | 4.6 g |
| 2 × oz | 56.7 g | 151 | 3.8 g | 25 g | 4 g |
| ½ × oz | 14.2 g | 38 | 0.9 g | 6.2 g | 1 g |
| 3 × oz | 85.1 g | 226 | 5.7 g | 37 g | 6 g |
| 4 × oz | 113.4 g | 302 | 7.6 g | 49 g | 8.1 g |
Similar foods
- Cornbread stuffingcornbread, dry mix, prepared179 kcal / 100 g
- Cornbread bread stuffingcornbread, dry mix, unprepared389 kcal / 100 g
- Chicken cornbread167 kcal / 100 g
- Corn muffincommercially prepared305 kcal / 100 g
- Corn bread381 kcal / 100 g
- White breadprepared from recipe, made with low fat (2%) milk285 kcal / 100 g
- Milk breadmade with milk, commercial263 kcal / 100 g
- Banana breadprepared from recipe, made with margarine326 kcal / 100 g
- Bread50 % wholemeal flour, skimmed milk, home-made242 kcal / 100 g
Questions about Cornbread
How do you stop cornbread from turning out dry?
Avoid overmixing once the wet and dry ingredients meet, and take it out as soon as a skewer comes out clean; baking it too long dries it quickly. A little melted butter or oil in the batter helps keep the crumb tender.
How long should you bake cornbread, and at what temperature?
For a typical shallow pan, bake at 200 °C for about 20–25 minutes, until the top is golden and a skewer inserted in the centre comes out clean. A preheated cast-iron pan gives the edges a particularly crisp crust.
How should you store cornbread, and can you freeze it?
Once cool, wrap it or put it in an airtight container and keep it at room temperature for up to two days. Freeze slices well wrapped for up to three months, then thaw them at room temperature or reheat from frozen.
What goes well with cornbread?
Serve it warm with chilli, bean stew or barbecue, or alongside soup. For a sweet snack, split a slice and add butter and honey.
Can you make cornbread without wheat flour?
Yes: use a recipe made with cornmeal alone or with a suitable gluten-free flour blend, since wheat flour is common in cornbread but not essential. Cornmeal itself is naturally gluten-free, though it can be contaminated during processing.
Is cornbread the same as a corn muffin?
They use similar ingredients, but cornbread is usually baked in a pan and cut into squares or wedges, while corn muffins are baked as individual portions. Muffins often have a sweeter, richer crumb.
Can you reheat cornbread without making it tough?
Wrap a slice loosely in foil and warm it in a 160 °C oven for about 10 minutes. For a quick portion, microwave it briefly under a slightly damp paper towel.
Source: USDA FoodData Central 174910 · per 100 g · carbohydrate per EU label, fibre excluded
