Buttermilk Corn Bread

recipe

Yield:

16 servings

Recipe from

Cooking Light

Nutritional Information

Calories 77
Caloriesfromfat 26 %
Fat 2.2 g
Satfat 0.3 g
Monofat 1.1 g
Polyfat 0.6 g
Protein 2.3 g
Carbohydrate 11.9 g
Fiber 0.7 g
Cholesterol 14 mg
Iron 0.8 mg
Sodium 240 mg
Calcium 78 mg

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
Cooking spray

Preparation

Preheat oven to 425°.

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. 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 comes out clean. Cool in pan on a wire rack.