Buttermilk Cornbread

Buttermilk Cornbread Recipe
Oxmoor House

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

Ingredients

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

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection

January 2002
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