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Buttermilk Cornbread

Oxmoor House
Yield 8 servings (serving size: 1 wedge)

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

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

  3. 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.

Oxmoor House Healthy Eating Collection