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Buttermilk Corn Bread

Buttermilk Corn Bread

Cooking Light JANUARY 2008

  • 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
  • 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.

Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 26%
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.3g
  • Carbohydrate: 11.9g
  • Fiber: 0.7g
  • Cholesterol: 14mg
  • Iron: 0.8mg
  • Sodium: 240mg
  • Calcium: 78mg
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Buttermilk Corn Bread recipe

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