Buttermilk Cornbread

Buttermilk Cornbread Recipe
Oxmoor House


8 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Nutritional Information

Calories 128
Fat 5.1 g
Satfat 0.5 g
Protein 3.4 g
Carbohydrate 17.9 g
Cholesterol 1 mg
Iron 1.1 mg
Sodium 320 mg
Caloriesfromfat 35 %
Fiber 1.5 g
Calcium 79 mg


2 tablespoons plus 1 teaspoon vegetable oil, divided
1 cup yellow self-rising cornmeal mix
3/4 cup finely chopped onion
1/2 cup low-fat buttermilk
1/4 cup egg substitute
1 (8 1/4-ounce) can cream-style corn


Preheat oven to 400°.

Coat a 9-inch cast iron skillet with 1 teaspoon oil; place in oven 10 minutes.

Combine cornmeal mix and onion in a medium bowl. Combine buttermilk, 2 tablespoons oil, egg substitute, and corn. Add to cornmeal mixture, stirring just until moist. Spoon batter into preheated pan. Bake at 400° for 20 minutes or until golden. Cut into 8 wedges.