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Buttermilk Corn Bread

Buttermilk Corn Bread

Cooking Light NOVEMBER 2007

  • 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

Preparation

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.

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Buttermilk Corn Bread Recipe

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