Corn Bread

Cornbread is a dense, crumbly bread made primarily from cornmeal, often served with chili, stews, or Southern-style meals. Its slightly sweet flavor and soft texture make it a comforting staple in many cuisines.

200

1 medium slice

(65 grams)

CAL

D

Nutri-Score

Offers iron and B vitamins, but its refined flour, added sugar, and low fiber.

Value per 100 grams & per cup (140gr):

310 kcal | 430 kcal

Protein

6 grams | 8.5 grams

Fats

11 grams | 15 grams

Carbohydrates

45 grams | 65 grams

Fiber

2 grams | 2.8 grams

Vitamins & Nutrients

Iron: Supports oxygen transport in the body.
B Vitamins (Niacin, Thiamine): Important for metabolism and nerve function.
Phosphorus: Helps maintain strong bones and teeth.

Satiety and Feelings

Cornbread is hearty and filling in the short term, thanks to its fat and carb content, but it lacks the fiber needed for lasting satiety.

What does 100 g look like?

Roughly 1 ½ medium slices or ¾ cup crumbled.

What does 2000 | 2500 calories look like?

About 6 ½ slices or 4 ¾ cups crumbled (645 grams / 1.42 lbs)

Daily Value per 100 grams %

Vitamin B3 (Naicin)

5%

Vitamin B1 (Thiamin)

5%

Phosphorus

10%

Iron

5%

Fiber

5%

Protein

10%

Sodium (Salt)

15%

Carbohydrates

15%

Total Fat

15%

Saturated Fat

5%

Cholesterol

10%

Sugar

Sugar 10%

Calories

15%

Did you know?

Cornbread originated with Native American tribes, who first used ground corn to bake flatbreads.
Today’s version often includes baking powder, sugar, and flour, turning it into a more cake-like dish.
In the U.S., Southern cornbread tends to be savory, while Northern versions are typically sweet.
It’s commonly baked in cast-iron skillets, creating a crisp edge and moist center.

Drawbacks ⚠️

Contains added sugars and often refined flour, reducing its nutritional density.
May contain high sodium if commercially prepared.
Often made with shortening or butter, adding saturated fats.
Not suitable for those avoiding high-glycemic foods.