ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Buttermilk Corn Bread

Yield 16 servings

Ingredients

  • 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

How to Make It

  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.