Recipe: Easy, Lighter Corn Bread

Flax seed offers health benefits too

This lighter version of traditional corn bread is low in sugar, uses lighter canola oil and even contains ground flax seed — giving you those heart-healthy omega-3s and fiber without sacrificing any of the flavor. Have it with soup or chili or enjoy it as a snack on its own.

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¼ cup canola oil
1 ½ cups coarse ground cornmeal
1 cup flour (can use ½ whole wheat/and ½ white)
¼ cup ground flax
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 ¾ cup buttermilk
2 eggs (or egg substitutes)


  1. Preheat oven to 450 degrees. Place oil in 11” cast iron skillet. Tilt pan to coat sides and bottom with oil.
  2. In large bowl, combine next six ingredients (all the dry ingredients). Stir by hand, until well blended.
  3. In a small bowl, beat by hand the milk and eggs until well blended. Pour in any oil that does not stick to the skillet. Mix well.
  4. Pour egg mixture into the dry ingredients. Stir by hand just until the mixture is moistened (batter will be slightly lumpy).
  5. Pour batter into oiled skillet. Place in oven and bake until golden brown around the edges and toothpick inserted in the center comes out clean – about 20 minutes.
  6. Serve warm. Makes about 12 servings.

Nutritional information

Calories: 180
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 35mg
Sodium: 160mg
Total Carbohydrate: 24g
Fiber: 4g
Protein: 5g

–Adapted from Perfect Corn bread Good Housekeeping Magazine, November 2004

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