Buttermilk Corn Bread

Cooking Light
16 servings


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1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fat-free buttermilk
2 tablespoons canola oil
1 large egg, lightly beaten


1. Preheat oven to 425°.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and salt; make a well in center of mixture. In another bowl, combine buttermilk, oil, and egg; stir with a whisk. Add to flour mixture; stir just until moistened. Scrape mixture into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 20 minutes or until a wooden pick inserted in center somes out clean. Cool in a pan on a wire rack.

Created date

December 2010