Calico Cornbread

Cooking Light
10 servings


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1 cup all-purpose flour
2/3 cup yellow cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
1/4 teaspoon pepper
2/3 cup nonfat buttermilk
1 (7-ounce) can Mexican-style corn, drained
1/2 cup fresh or frozen chopped onion, thawed
2 tablespoons margarine, melted
1 egg, lightly beaten
Vegetable cooking spray


Place a 9-inch cast-iron skillet in a 450° oven 5 minutes or until hot.

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk and next 4 ingredients; add to dry ingredients, stirring just until moistened.

Coat hot skillet with cooking spray; immediately pour batter into hot skillet. Bake at 450° for 20 minutes or until golden. Cut into 10 wedges.

Created date

May 2002

Nutritional Information

Calories 136
Caloriesfromfat 0.0 %
Fat 3.5 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.3 g
Carbohydrate 22.2 g
Fiber 1.4 g
Cholesterol 23 mg
Iron 1.1 mg
Sodium 245 mg
Calcium 48 mg