Low-Fat Buttermilk Cornbread Recipe

This low-fat buttermilk cornbread is golden, fluffy, and full of old-fashioned flavor with only 2.8 grams of fat per slice. Using low-fat buttermilk and applesauce instead of oil or butter, it has all the moisture and tang you want in a classic cornbread, but with far fewer calories and fat. It’s the perfect healthy side for chili, soups, BBQ, or even breakfast with a dab of light jam.

About This Recipe

It has a light, moist crumb with a crisp golden crust and just a touch of sweetness. The low-fat buttermilk gives it that signature Southern tang, while the applesauce keeps it tender without adding oil. It holds together beautifully—no dry, crumbly disappointment here.

This easy, one-bowl recipe comes together in minutes and bakes up in under 25. Ideal for weeknight meals or healthy holiday spreads.

Why This Recipe Belongs in Your Diet

Low-fat buttermilk adds richness and flavor with a fraction of the fat found in full-fat dairy. Applesauce replaces oil to maintain moisture without extra calories. With under 130 calories per serving, this is comfort food you can feel great about.

What You’ll Need (Ingredients)

We’re leaning into buttermilk’s flavor and using simple pantry ingredients for a lighter classic.

• 1 cup yellow cornmeal: For authentic flavor and hearty texture.
• 1 cup all-purpose flour: Balances the cornmeal to keep it tender.
• 1 tablespoon baking powder: Lifts the bread and gives it a fluffy finish.
• ½ teaspoon baking soda: Reacts with the buttermilk to help rise.
• ½ teaspoon salt: Enhances the overall flavor.
• 2 tablespoons sugar: A small amount for subtle sweetness.
• 1 cup low-fat buttermilk: Adds moisture and tang without excess fat.
• ¼ cup unsweetened applesauce: Replaces oil for a soft, moist crumb.
• 1 large egg: Helps bind and add structure.
• 1 large egg white: Keeps it light while improving texture.

How to Make Low Fat Buttermilk Cornbread

1. Preheat oven to 375°F (190°C). Lightly grease or line an 8×8-inch pan with parchment.
2. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. Whisk wet ingredients: In another bowl, combine buttermilk, applesauce, egg, and egg white until smooth.
4. Combine: Add wet mixture to dry and stir gently just until combined—do not overmix.
5. Pour and bake: Pour batter into the prepared pan and smooth the top. Bake for 22–25 minutes, or until a toothpick comes out clean.
6. Cool and serve: Let cool for 10 minutes before slicing.

Recipe Tips and Variations

• Make it savory by skipping the sugar and adding chopped green onions or jalapeños.
• Use white whole wheat flour for added fiber without changing texture.
• Want muffins? Divide batter into 12 muffin cups and bake for 15–18 minutes.

How to Store Leftovers

Store at room temperature in an airtight container for up to 2 days or refrigerate for up to 5. Freeze individual slices tightly wrapped for up to 2 months. Reheat in the microwave or oven.

Nutrition Facts

• Serving Size: 1 slice (1/9 of pan)
• Calories: 128 kcal
• Fat: 2.8 g
• Carbohydrates: 20 g
• Protein: 4 g
• Sodium: 220 mg

Try More Recipes:

• Low-Fat Applesauce Cornbread Recipe
• Low-Fat Vegan Cornbread Recipe
• Low-Fat Jalapeño Cornbread Recipe